Make summer meal prep easier with my protein pasta salad. It's got crunchy veggies, tons of protein, and a creamy ranch dressing to guarantee a satisfying salad you'll love.
Pasta salads are the summer meal, and my protein pasta salad with creamy ranch is going to be the one you make all summer long. Whether it's for a picnic, potluck or your regular meal prep, this protein pasta salad fits the bill for every occasion.
When you think of pasta salads, a gloopy sad-looking one from the grocery store may come into mind- this is NOT that! This is my lightened up take on a pasta salad, using lots of fresh, colorful veggies, spices, and protein-rich ingredients to keep you energized. We've got chickpea pasta, a high protein ranch dressing, and tons of nutrition and flavour. What more could you want?
And if you're not into the creamy pasta salads, I got you too. You'll LOVE my pesto chicken pasta salad instead.
Why This Dietitian Loves This Recipe
There are SO many reasons I love this protein pasta salad, but here are my top three!
- Meal prep friendly. This recipe can easily be scaled for a meal prep that stores well in the fridge. Try it out for a balanced packed lunch!
- Packed with protein. We've got four different high protein ingredients! This pasta salad can be a protein-rich side dish, or a main that'll keep you full for hours.
- Perfect for any occasion. My ranch pasta salad is a crowdpleaser, so I love taking it to share with friends at barbeques, picnics, potlucks... you name it!
Ingredients
Listen, I know it looks like a lot of ingredients, but don't be scared away! It's mostly spices that you probably have on hand.
For the salad:
- Chickpea pasta
- Broccoli
- Red bell pepper
- Cucumber
- Nutritional yeast
- Coleslaw mix
For the chicken:
- Chicken breast
- Olive oil
- Garlic powder
- Paprika
- Salt
- Black pepper
For the dressing:
- Greek yogurt
- Mayonnaise
- Dijon mustard
- Lemon juice
- Fresh dill
- Water
- Garlic powder
- Onion powder
- Salt
Instructions
- Preheat the oven to 450°F.
- Cook pasta according to the package instructions, until pasta is cooked to al-dente. Once cooked, drain pasta and set aside to cool.
3. In a small bowl, whisk together dressing ingredients.
4. Coat the chicken in oil and rub with spices. Place chicken in a large glass dish and bake for 18-22 minutes until it is completely cooked through but not dry. Allow to cool slightly then shred with a stand mixer on high, with two forks, or by hand.
5. In a large salad bowl, add the cooked pasta, chicken, broccoli, red peppers, cucumber, nutritional yeast and coleslaw mix. Pour the dressing over top, toss well to coat.
6. Garnish with more spices or parmesan cheese to taste and enjoy!
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free, however make sure your chickpea pasta is certified gluten-free.
To make vegan: Use your favourite vegan ranch dressing and use a plant-based meat, crumbled tempeh/tofu, beans, or skip the chicken altogether. Note that a vegan ranch dressing will probably be lower in protein than the Greek yogurt dressing.
To make vegetarian: Use a plant-based meat, crumbled tempeh/tofu, beans, or skip the chicken altogether.
To make dairy-free: Use your favourite dairy-free ranch dressing.
To make nut-free: This recipe is naturally nut-free, however make sure to check the ingredients of the products you use.
Missing an ingredient? Try these:
- Chickpea pasta: I like chickpea pasta for the protein and fibre boost, but any pasta will work.
- Veggies: Use whatever vegetables you have in the fridge. Other ideas include shredded carrot, cherry tomatoes, and diced celery.
- Coleslaw mix: I use coleslaw mix as it does not get soggy and is a great easy way to add additional veggies. President's Choice has some great cauliflower, kale and broccoli coleslaws if you don’t like cabbage! However feel free to skip this and add more vegetables if you prefer.
- Nutritional yeast: Swap for parmesan cheese.
- Ranch dressing: If you are missing any of the ingredients for my high protein ranch or want to save time, you can always use a store-bought ranch instead.
Equipment
- Mixing bowls
- Pot
- Baking dish
- Whisk
- Stand mixer (optional)
Storage
This protein pasta salad will stay fresh for up to 5 days in the fridge in an airtight container.
Top Tip
Cut your vegetables small to create the best salad. I find one of the best ways to eat more salads is cutting the vegetables small enough that they easily mix into what you are eating- hiding them in pasta salad is a great way to do that!
Frequently Asked Questions
Thanks to the chicken, chickpea pasta, Greek yogurt and nutritional yeast, there are 35g of protein.
In Canada we have the Chickapea pasta, however Banza is another great American option.
There’s nothing wrong with a regular pasta salad, but as a dietitian I love finding easy ways to add nutrition into the meals I already love. By adding additional sources of protein into this pasta salad, we takes it from a mainly carbohydrate and vegetable based side dish into an entire meal- balanced with carbohydrates, fibre, vegetables and protein!
Nutritional yeast is an inactive yeast that's super high in B vitamins, minerals, and complete protein (8g per ¼ cup!). You'll often see it in vegan recipes because it has a cheesy flavor similar to parmesan. I know it sounds strange at first, but it's a delicious and nutritious add-in!
More Summer Meal Recipes
If you loved this ranch protein pasta salad, give these other summery recipes a try:
PS. I love seeing my recipes in action! If you decide to make this protein pasta salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Creamy Ranch Protein Pasta Salad
Ingredients
For the salad:
- 8 oz chickpea pasta
- 1 cup raw broccoli chopped
- 1 cup red bell pepper diced
- ½ cup cucumber diced
- ¼ cup nutritional yeast or parmesan cheese
- 1.5 cups coleslaw mix
For the chicken:
- 2 chicken breasts 425g
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the dressing:
- ½ cup plain Greek yogurt
- 2 tablespoon mayonnaise optional see note above
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- 2 tablespoon water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 450°F.
- Cook pasta according to the package instructions, until pasta is cooked to al-dente. Once cooked, drain pasta and set aside to cool.
- In a small bowl, whisk together dressing ingredients.
- Coat the chicken in oil and rub with spices. Place chicken in a large glass dish and bake for 18-22 minutes until it is completely cooked through but not dry. Allow to cool slightly then shred with a stand mixer on high, with two forks, or by hand.
- In a large salad bowl, add the cooked pasta, chicken, broccoli, red peppers, cucumber, nutritional yeast and coleslaw mix. Pour the dressing over top, toss well to coat. Garnish with more spices or parmesan cheese to taste and enjoy!
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