Description
How to make creamy high protein ranch pasta salad with Greek yogurt and tender chicken that satisfies cravings while keeping you full.
Ingredients
Scale
Base Ingredients
- 12 oz whole wheat rotini pasta
- 2 cups cooked chicken breast, diced
- 1 cup plain Greek yogurt
- 1/2 cup mayonnaise
Ranch Seasoning
- 1 packet ranch dressing mix
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
Fresh Vegetables
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
Protein Boosters
- 1/2 cup sharp cheddar cheese, cubed
- 1/4 cup sunflower seeds
- 2 tablespoons fresh chives, chopped
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook rotini according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool completely before mixing.
- Make Dressing: Whisk together Greek yogurt, mayonnaise, ranch packet, lemon juice, vinegar, and garlic powder until smooth. Taste and adjust seasoning as needed.
- Prep Vegetables: Dice chicken, halve tomatoes, and chop all vegetables into bite-sized pieces. Keep everything roughly the same size for the best eating experience.
- Combine Ingredients: In a large bowl, toss cooled pasta with the ranch dressing first, then fold in chicken, vegetables, and cheese cubes gently.
- Add Toppings: Sprinkle sunflower seeds and chives over the salad, then season with salt and pepper. Mix everything together until evenly coated.
- Chill Salad: Refrigerate for at least 30 minutes before serving to let flavors meld. The salad tastes even better after a few hours of chilling time.
- Final Touches: Before serving, give it a good stir and taste for seasoning. Add more lemon juice or salt if needed to brighten the flavors.
Notes
- Always rinse cooked pasta with cold water to prevent the dressing from becoming watery.
- Store sunflower seeds separately and add just before serving to maintain crunch.
- Pasta absorbs dressing overnight, so make extra dressing for refreshing leftovers.
- This salad keeps well for up to 4 days refrigerated in an airtight container.
- Toast sunflower seeds for 2 minutes in a dry pan for enhanced nutty flavor.
- Taste and adjust seasoning before serving as flavors can mellow overnight.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 32g
- Protein: 28g