Too hot to turn on the oven? This creamy ranch protein pasta salad is for you.
It is fresh, light, and perfectly cooling for a warm summer day. You get all the comfort of pasta with a healthy, protein-packed twist. Your family will love the familiar ranch flavor in every bite.
Why This Recipe Is a Winner
This dish is a total game-changer for your healthy reset. It uses chickpea pasta and Greek yogurt to keep things light. You get plenty of protein without any heavy mayonnaise. It is the perfect way to feel full and energized.
Busy families will love that this is ready in 25 minutes. You can whip it up quickly after work or during a nap. It stays fresh in the fridge, making it ideal for your weekly meal prep. Everyone will be asking for the recipe at your next picnic.
Simple Cooking Steps
Making this salad is incredibly simple and stress-free. You just boil the pasta and whisk together a quick dressing. Even if you are a beginner, you can master this dish. The creamy yogurt dressing comes together in seconds.
Shortcuts like using pre-cooked chicken save you even more time. Simply toss everything in a large bowl and you are done. It is a one-bowl wonder that keeps cleanup minimal. You will feel like a pro in the kitchen.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh garden produce.
- 8 oz chickpea rotini pasta
- 2 cups cooked chicken breast, diced
- 1 cup non-fat plain Greek yogurt
- 2 tablespoons dry ranch seasoning mix
- 1 tablespoon lemon juice
- 1/2 cup 2% milk or water to thin dressing
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 cups fresh baby spinach, roughly chopped
- Salt and black pepper to taste
Step-by-Step Directions
- Bring a large pot of salted water to a boil.
- Cook the chickpea pasta according to package directions for al dente texture.
- Drain the pasta and rinse with cold water to stop the cooking.
- In a small bowl, whisk yogurt, ranch seasoning, lemon juice, and milk.
- In a large bowl, combine pasta, chicken, tomatoes, cucumber, onion, and spinach.
- Pour the dressing over the pasta mixture and toss gently.
- Season with salt and black pepper to taste.
- Refrigerate for at least 30 minutes before serving.
Best Ways to Enjoy It
Serve this salad chilled for the most refreshing experience. It is wonderful on its own for a quick lunch. You can also pair it with a crisp side salad. Pack into containers for easy weekday lunches on the go.
For a nice dinner, serve it with some crusty whole-grain bread. Set the table outside and enjoy the summer breeze. It is a crowd-pleasing dish that works for any casual gathering. Your kids will love the creamy texture.
Storage & Reheating
This salad stores beautifully in the refrigerator for up to four days. Keep it in an airtight container to maintain freshness. The flavors actually get better as they sit together. It is a make-ahead dream for busy schedules.
If the pasta seems dry the next day, add a splash of milk. Give it a quick stir to bring back the creaminess. This dish is meant to be eaten cold, so no reheating is needed. It is perfect for grab-and-go meals.
Tips for Best Results
- Don’t skip the cold water rinse for the pasta.
- Avoid overcooking the chickpea pasta so it stays firm.
- Use rotisserie chicken to save even more time.
- Make the dressing ahead of time for faster assembly.
- Add a handful of fresh summer berries on the side.
- Finely chop the red onion to avoid large bites.
- Double the batch for a large family gathering.
Ways to Switch It Up
- Swap chicken for chickpeas for a vegetarian version.
- Use gluten-free rotini if you prefer a different texture.
- Add diced bell peppers for extra crunch and color.
- Swap lemon juice for lime for a zesty twist.
- In summer, swap spinach for fresh garden kale.
Common Questions
Can I make this ahead of time?
Yes, this is a fantastic make-ahead meal. The flavors meld together beautifully after a few hours. It is perfect for entertaining or busy weeks.
Will my kids eat this?
Most kids love the mild ranch flavor and creamy texture. It is picky-eater friendly and very approachable. You can even let them help toss the salad.
How do I know when the pasta is done?
Check the pasta a minute before the package time. You want it to be tender but firm. Rinsing it immediately prevents it from getting mushy.
I hope this creamy ranch protein pasta salad brings a little ease to your summer. It is a fresh, simple meal that your whole family will love. Happy cooking!
— Lidia
Creamy Ranch Protein Pasta Salad
Ingredients
- 8 oz chickpea rotini pasta
- 2 cups cooked chicken breast, diced
- 1 cup non -fat plain Greek yogurt
- 2 tablespoons dry ranch seasoning mix
- 1 tablespoon lemon juice
- 1/2 cup 2% milk or water to thin dressing
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 cups fresh baby spinach, roughly chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions for al dente texture.
- Drain the pasta and immediately rinse with cold water to stop the cooking process; drain thoroughly.
- In a small mixing bowl, whisk together the Greek yogurt, ranch seasoning, lemon juice, and milk until a creamy consistency is achieved.
- In a large salad bowl, combine the chilled pasta, diced chicken, cherry tomatoes, cucumber, red onion, and spinach.
- Pour the yogurt ranch dressing over the pasta mixture and toss gently to ensure even coating.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
