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A large bowl of creamy ranch protein pasta salad with cherry tomatoes, cucumber, and chicken.

Creamy Ranch Protein Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 385 kcal

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.