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 see note below; 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· 4.8 from 19 reviews

Oh, you’re going to love making and eating this Creamy Ranch Protein Pasta Salad Recipe! It’s one of those dishes that feels both hearty and fresh at the same time. I often reach for this salad when I want something that’s quick, filling, and loaded with flavor without being too heavy — perfect for busy weeknights or taking to a picnic.

The creamy ranch dressing mixes perfectly with protein-packed chickpea pasta and tender shredded chicken, topped with crisp veggies. Whether you’re meal prepping for the week or bringing a dish to a BBQ, this pasta salad brings that satisfying ranch zing with a healthy twist you’ll want to keep coming back to.

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Why This Recipe Works

High Protein & Fiber: Using chickpea pasta and shredded chicken makes this salad both filling and nutritious.
Creamy Ranch Flavor: The homemade dressing blends tangy Greek yogurt with fresh herbs for that classic ranch taste, without heaviness.
Crunchy Fresh Veggies: Broccoli, bell pepper, cucumber, and coleslaw mix add vibrant color and texture, elevating every bite.
Simple Meal Prep Friendly: It’s easy to throw together in advance, making it an ideal grab-and-go lunch or dinner option.

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 recipe is really a perfect balance of flavors and textures, and each ingredient brings something important to the party. You’ll want to shop for fresh, crisp veggies and quality chicken, and don’t skimp on the herbs for the dressing!

Chickpea pasta: Packed with plant protein and fiber, it holds up well without getting mushy – trust me, it’s a game-changer.
Broccoli: Adds a hearty crunch and a nutritional boost full of vitamins and antioxidants.
Red bell pepper: Brings a sweet pop of color and a little crispness that livens up the salad.
Cucumber: Cooling and refreshing, it helps balance the creamy ranch flavors.
Nutritional yeast or parmesan cheese: For that umami, cheesy depth without overwhelming the salad.
Coleslaw mix: A fantastic quick way to include shredded cabbage and carrots for extra texture.
Chicken breasts: Your main protein to make this salad satisfying — baking then shredding keeps it juicy.
Olive oil, garlic powder, paprika, salt, black pepper: Simple seasonings that make the chicken flavorful without fuss.
Plain Greek yogurt: The creamy, tangy base of the dressing that’s high in protein and lighter than mayo.
Mayonnaise (optional): Adds richness and smooth texture but can be swapped out for extra yogurt.
Dijon mustard: A subtle tang that lifts the dressing’s flavor profile beautifully.
Lemon juice and fresh dill: Bright, herbaceous notes that make the ranch dressing pop with freshness.
Water, garlic powder, onion powder, salt: These round out the dressing and help it reach the perfect pourable consistency.

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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

I love customizing this Creamy Ranch Protein Pasta Salad Recipe depending on what’s in season or what I’m craving. You can easily swap veggies or adjust the dressing ingredients to suit your mood—don’t hesitate to play around!

Variation: Sometimes I swap the broccoli for asparagus or snap peas for a crunchier bite, and it absolutely works!
Protein swap: Grilled turkey or tofu work great instead of chicken if you want to keep things interesting.
Dairy-free: Use vegan yogurt and skip the parmesan or use nutritional yeast only to keep it plant-based.
Herb twist: Add fresh chives or parsley if you don’t have dill on hand; it still tastes fresh and vibrant.

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

Step 1: Cook the Chickpea Pasta to Perfection

I always cook the chickpea pasta just until al dente—this means firm to the bite but cooked through. Be sure to watch the cooking time on the package closely and give it a quick taste test a minute or two before the suggested time to avoid mushy results. After draining, rinse it under cold water to stop the cooking and cool it down for the salad.

Step 2: Whisk Together the Creamy Ranch Dressing

Mix the Greek yogurt, mayo (if using), Dijon mustard, lemon juice, fresh dill, water, garlic powder, onion powder, and salt in a bowl until smooth. The water helps thin it out just right so it coats everything without being too thick. This dressing really is the heart of the salad, so taste and tweak the seasoning as you go—you want that balanced ranch flavor to shine.

Step 3: Bake and Shred the Chicken

Coat your chicken breasts in olive oil and rub all over with garlic powder, paprika, salt, and black pepper. Then pop them into a preheated 450°F oven for about 18-22 minutes. The key here is cooking until juicy and cooked through but not drying them out. When cooled, shredding by hand or using a stand mixer with the paddle attachment gets you those perfect, tender strands.

Step 4: Toss Everything Together

In a big salad bowl, mix the cooked chickpea pasta, shredded chicken, broccoli, diced red peppers and cucumber, nutritional yeast or parmesan, and coleslaw mix. Pour the creamy ranch dressing over and toss everything well so each bite gets that luscious coating of flavor. If you want, sprinkle a little more cheese or extra herbs on top before serving.

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Pro Tips for Making Creamy Ranch Protein Pasta Salad Recipe

Don’t Overcook Pasta: Chickpea pasta can turn mushy fast, so keep a close eye on it and taste test early.
Fresh Herbs Matter: Using fresh dill really lifts the dressing; dried won’t give you the same brightness in this recipe.
Shred Chicken While Warm: It’s easier to shred just after baking when the chicken is still warm but not hot—this makes for fluffier pieces.
Balance Your Dressing: If the dressing feels too tangy, add a bit more mayo or yogurt to smooth it out to your liking.

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 usually finish off this salad with a sprinkle of extra parmesan cheese or nutritional yeast for that extra umami kick. Sometimes I add a few sprigs of fresh dill or cracked black pepper on top for some fresh aroma and visual appeal. These little touches make it feel a bit more special, especially when serving guests.

Side Dishes

This salad pairs beautifully with grilled veggies or a light soup if you want a more substantial meal. I’ve also enjoyed it alongside grilled corn on the cob or crispy sweet potato fries for a fun and casual dinner. It complements BBQ dishes well, so feel free to bring it to your next cookout!

Creative Ways to Present

One of my favorite ways to present this recipe is layered in clear glass bowls for a picnic or potluck—letting the colors shine through is always a crowd-pleaser. You can also serve individual salad jars for convenient grab-and-go lunches that look pretty on the table. For a dinner party, garnish with edible flowers or microgreens to take it from casual to fancy in seconds.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually find the flavors meld together beautifully overnight. Just give the salad a good toss before serving again because the dressing may settle or thicken. It’s best enjoyed within 3-4 days for freshness and texture.

Freezing

Personally, I don’t recommend freezing this pasta salad because the creamy dressing and fresh veggies don’t always thaw well—they can get watery or lose texture. However, you can freeze the cooked chicken separately if you want to meal prep chicken in advance, then thaw and toss fresh when ready to eat.

Reheating

This salad is best served cold or at room temperature. If you want to reheat the chicken, do so gently in the microwave or a skillet before tossing it into the salad. Just avoid reheating the whole salad with dressing as it alters the texture and flavor.

FAQs

Can I make the Creamy Ranch Protein Pasta Salad Recipe vegan?

Absolutely! You can swap the chicken for grilled tofu or tempeh, use vegan yogurt instead of Greek yogurt, and replace mayonnaise with a plant-based alternative. Nutritional yeast adds great cheesy flavor without dairy, making this salad deliciously vegan-friendly.
What’s the best pasta to use for this salad?

Chickpea pasta is my top pick here because it holds up well and adds protein and fiber. However, you can use any higher-protein pasta like lentil pasta, edamame pasta, or even whole wheat pasta if chickpea isn’t available.
Can I prepare this salad in advance?

Yes! This Creamy Ranch Protein Pasta Salad Recipe actually tastes better after sitting in the fridge for a few hours or overnight as the flavors meld. Just keep it covered in an airtight container and stir well before serving.
Is the mayonnaise necessary in the dressing?

Not at all! I usually include it for extra creaminess and to balance the tanginess of the yogurt, but you can omit mayonnaise or replace it with extra Greek yogurt without sacrificing flavor.

Final Thoughts

This Creamy Ranch Protein Pasta Salad Recipe has quickly become one of my favorite go-to meals for busy days or casual get-togethers. It’s flexible, bursting with fresh flavors, and filling enough to keep your energy high. Trust me, once you try it, you’ll find yourself making it again and again, just like I do—so grab your ingredients and give it a whirl. You won’t regret it!