Name: Creamy Ranch Protein Pasta Salad Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 8 oz dry chickpea pasta or higher protein pasta of choice; 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; 2 chicken breasts 425g; 1 tablespoon olive oil; ¼ teaspoon garlic powder; ¼ teaspoon paprika; ¼ teaspoon salt; ¼ teaspoon black pepper; ¾ cup plain Greek yogurt; 3 tablespoon mayonnaise optional; 1 tablespoon dijon mustard; 2 tablespoon lemon juice; 2 tablespoon fresh dill; 4 tablespoon water; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon salt

Jump to Recipe· 4.6 from 8 reviews

If you’re on the hunt for a salad that’s both satisfying and packed with flavor, I can’t recommend this Creamy Ranch Protein Pasta Salad Recipe enough. It’s one of those dishes I turn to when I want something quick yet nourishing—perfect for lunch, potlucks, or even a light dinner. The creamy ranch dressing blends so beautifully with the hearty protein-packed pasta and tender shredded chicken, making every bite feel like a little celebration.

What makes this Creamy Ranch Protein Pasta Salad Recipe stand out is how fresh and bright those crisp veggies are, adding a gorgeous color and crunch contrast. Plus, with chickpea pasta as the base, it’s loaded with extra protein and fiber, which keeps me full and energized for hours. Trust me, once you try this, you’ll keep coming back to it whenever you want an easy, healthy crowd-pleaser!

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Why This Recipe Works

Balanced Protein Boost: Chickpea pasta and shredded chicken deliver a hearty dose of protein that keeps you full and satisfied.
Creamy, Yet Light Dressing: The ranch dressing uses Greek yogurt to create a luscious texture without feeling heavy or greasy.
Crunchy Fresh Veggies: Broccoli, bell pepper, cucumber, and coleslaw mix add color, texture, and refreshing flavors that brighten the salad.
Flexible & Easy to Customize: You can swap mayo for more yogurt or change protein sources—making it your go-to recipe for any occasion.

This image shows a close-up of a creamy pasta salad in a white bowl on a white marbled surface. The salad has curly pasta shells coated in a light creamy dressing, mixed with green broccoli pieces, chopped red bell peppers, small bits of celery, and fresh green dill sprigs. The pasta is the base layer with the veggies mixed evenly throughout, giving a mix of creamy white, bright green, and red colors, with specks of fresh herbs on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Creamy Ranch Protein Pasta Salad Recipe combines simple, wholesome ingredients that harmonize to create a dish that’s healthy and crave-worthy. Knowing why each ingredient is included makes it easier to adapt or upgrade.

Chickpea pasta: A high-protein, gluten-free pasta alternative that adds texture and nutrition; it holds dressing well and doesn’t get mushy easily.
Broccoli: Adds crunch and a subtle earthy flavor, plus a big boost of vitamins and fiber.
Red bell pepper: Provides sweetness and vibrant color, balancing the savory notes in the dish.
Cucumber: Offers refreshing juiciness that lightens the creamy dressing.
Nutritional yeast or parmesan cheese: Adds a savory, cheesy umami punch that brings depth to the salad.
Coleslaw mix: Typically a mix of shredded cabbage and carrots, it delivers crunch, sweetness, and freshness.
Chicken breasts: Lean protein that’s easy to cook and shred, delivering substance without heaviness.
Olive oil and spices (garlic powder, paprika, salt, pepper): Basic seasoning keeps the chicken flavorful but clean, allowing the ranch dressing to shine.
Greek yogurt: The base for the creamy ranch dressing, rich in protein and probiotics, making it healthier than traditional mayo-only dressings.
Mayonnaise (optional): Adds extra creaminess and cuts the tangy bite of yogurt; can be adjusted or omitted based on preference.
Dijon mustard & lemon juice: Give the dressing a bright, tangy kick that balances creaminess.
Fresh dill: A classic herb in ranch dressings that adds fresh, herbaceous flavor.
Garlic & onion powder: Essential aromatics that round out the dressing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Creamy Ranch Protein Pasta Salad Recipe is how easy it is to make your own. I often tweak the veggies based on what’s in season or what I have in the fridge. I encourage you to play around with it and find your favorite combo!

Variation: Sometimes I swap chicken breasts for shredded rotisserie chicken when I’m short on time—it works wonderfully without losing flavor or texture.
Dietary swap: Feel free to use vegetarian “chicken” or tofu for a plant-based version that still packs protein.
Spice level: Mix in a pinch of cayenne pepper or smoked paprika into the dressing for a subtle heat kick if you like things spicy.
Herb switch: If fresh dill isn’t on hand, chopped fresh parsley or chives are great substitutes and add fresh herb notes.

Step-by-Step: How I Make Creamy Ranch Protein Pasta Salad Recipe

Step 1: Cook pasta perfectly al dente

Start by cooking your chickpea pasta according to package instructions. I aim for al dente here because it keeps the salad from turning mushy, especially once the dressing is mixed in. Once cooked, drain and spread the pasta out on a baking sheet or tray to cool quickly—this prevents clumping and keeps it light and fresh.

Step 2: Whisk together that creamy ranch dressing

Grab a small bowl and whisk the Greek yogurt, mayo (if using), Dijon mustard, lemon juice, fresh dill, water, and seasonings until smooth. If you’re like me and love a good ranch flavor, don’t skip the fresh dill—it really lifts the dressing. Taste test to balance tanginess and salt, adding extra lemon or salt if you feel it’s needed.

Step 3: Bake and shred the chicken

Coat the chicken breasts in olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Place in a baking dish and bake at 450°F for 18-22 minutes. You want the chicken cooked completely through but watch carefully so it doesn’t dry out. Once cooled enough to handle, shred the chicken using two forks, or if you’re feeling fancy, toss it in a stand mixer with a paddle attachment for a minute to shred effortlessly.

Step 4: Toss everything together

In a large mixing bowl, combine your cooled pasta, shredded chicken, broccoli, red bell pepper, cucumber, nutritional yeast (or parmesan), and coleslaw mix. Pour the ranch dressing over top and toss everything gently but thoroughly. At this stage, add extra seasoning or cheese to your liking. Serve immediately, or chill for about 30 minutes to meld those flavors.

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Pro Tips for Making Creamy Ranch Protein Pasta Salad Recipe

Cook Pasta Al Dente: Avoid overcooking the pasta to keep it firm and prevent sogginess once dressed.
Use Fresh Herbs: Fresh dill makes all the difference in the dressing’s brightness compared to dried herbs.
Shred Chicken Easily: If shredding by hand feels tedious, the stand mixer trick saves time and effort.
Adjust Dressing Consistency: Add water a tablespoon at a time to get your perfect creamy but pourable ranch texture.

How to Serve Creamy Ranch Protein Pasta Salad Recipe

A bowl filled with a creamy pasta salad showing about three layers: the bottom layer is a mix of small curved pasta pieces in light beige, the middle layer has chopped green broccoli and light green lettuce mixed with thin white onion slices, and the top layer is scattered with bright red bell pepper chunks and green dill sprigs. The bowl is white with soft blue patterns, sitting on a white marbled surface. The salad looks fresh and colorful with a mix of smooth and crunchy textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish this salad with a sprinkle of extra parmesan cheese and a few fresh dill sprigs—it makes the dish feel extra special and inviting. A little cracked black pepper on top adds a subtle spice that I always crave. For gatherings, a handful of toasted pumpkin seeds adds crunch and a nutty contrast.

Side Dishes

This salad pairs beautifully with a light soup like tomato basil or a simple grilled vegetable platter. I’ve also served it alongside crusty garlic bread or as a hearty side for BBQ grilled meats, rounding out the meal perfectly.

Creative Ways to Present

For parties, I’ve served the Creamy Ranch Protein Pasta Salad Recipe in hollowed-out bell peppers or little lettuce wraps—turns the salad into edible “bowls” and impresses every time. Mason jars also work great for grab-and-go meals or picnic-style setups, layering the dressing at the bottom and veggies on top.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The pasta tends to soak up dressing as it sits, so I recommend giving it a quick stir before serving to redistribute that creamy goodness.

Freezing

Freezing this salad isn’t my top recommendation because the fresh veggies and creamy dressing don’t thaw well—the texture gets a bit off. If you want to prep chicken or dressing ahead for freezing though, that works just fine.

Reheating

Since this is a cold salad, reheating isn’t needed—and actually takes away from its best texture and flavor. If you feel like warming the chicken, you can reheat it separately and then toss it cold with the rest right before eating.

FAQs

Can I use regular pasta instead of chickpea pasta?

Absolutely! Regular pasta works just fine for this Creamy Ranch Protein Pasta Salad Recipe. Chickpea pasta is just a protein-rich option that adds a nutritional bonus but doesn’t affect the flavor much. If you go with regular pasta, aim for whole wheat or another higher fiber pasta to keep the nutrition up.
Is it okay to skip the mayonnaise in the dressing?

Yes! The mayonnaise is optional and can be replaced with extra Greek yogurt if you prefer a lighter or tangier dressing. The mayo just smooths out the texture and slightly mellows the tanginess, so it’s totally up to your taste preferences.
How long does this salad keep in the fridge?

Stored properly in an airtight container, the Creamy Ranch Protein Pasta Salad Recipe stays fresh for up to 3 days. Beyond that, the veggies can get soggy and the flavors start to dull, so it’s best enjoyed within that timeframe.
Can I prepare this recipe ahead of time?

Yes! I often make the chicken and dressing a day ahead to save time. Just assemble the salad shortly before serving for the best texture and freshness. If you toss it all together too early, the pasta and veggies may get soggy.

Final Thoughts

This Creamy Ranch Protein Pasta Salad Recipe really holds a special spot in my meal rotation. It’s simple, wholesome, and hits that perfect balance of creamy and crunchy that’s hard to find. I hope you’ll enjoy making it just as much as I do—and find little ways to make it your own. Next time you want a healthy, filling, and delicious salad to brighten your day, give this one a try, and let it become your new kitchen favorite!