Creamy Ranch Protein Pasta Salad for a Fresh Lunch Delight

Enjoy a delicious Creamy Ranch Protein Pasta Salad, perfect for summer picnics or quick lunches, packed with protein and vibrant vegetables.

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Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces whole-grain or gluten-free pasta

For the Protein

2 cups diced chicken leftover rotisserie chicken works well

For the Vegetables

1 cup cherry tomatoes halved
1 cup cucumber diced
1/4 cup green onions sliced

For the Dressing

1/2 cup ranch dressing use low-fat or homemade for a lighter option
1/2 cup Greek yogurt can be substituted with sour cream

For the Finish

1 cup shredded cheese cheddar or pepper jack for extra flavor

Equipment

Large pot
Colander
Mixing bowl
Whisk

Method

Preparation Steps

Cook the pasta in salted boiling water until al dente, about 8-10 minutes, then drain and rinse with cold water.
Chop the ingredients: dice chicken, halve cherry tomatoes, and dice cucumber.
In a large mixing bowl, combine the cooled pasta with chicken, tomatoes, cucumber, and green onions; toss gently.
Mix ranch dressing and Greek yogurt in a small bowl until smooth and creamy.
Drizzle dressing over salad, toss gently, ensuring all ingredients are coated.
Add shredded cheese, season with salt and pepper, and mix lightly.
Refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

For optimal flavor, prepare a day in advance, adding extra dressing just before serving.

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