Simple High Protein Ranch Pasta Salad

Finding a pasta salad that actually keeps you full and satisfied can feel impossible, especially when most recipes leave you reaching for snacks an hour later. Traditional pasta salads are usually loaded with mayo and simple carbs, which might taste good in the moment but don’t do much to fuel your body through a busy afternoon.

That’s exactly why I created this high protein ranch pasta salad. It packs over 30 grams of protein per serving thanks to chickpea pasta, grilled chicken, and Greek yogurt-based ranch dressing, plus it’s loaded with fresh vegetables that add great crunch and flavor. Whether you’re meal prepping lunches for the week or bringing a dish to a summer potluck, this recipe delivers on taste while actually keeping you energized.

What Kind of Pasta Should I Use?

For this high protein pasta salad, chickpea pasta is the star ingredient that really bumps up the protein content compared to regular pasta. You can find chickpea pasta in most grocery stores these days, usually near the regular pasta or in the health food section. If you can’t find chickpea pasta specifically, other legume-based pastas like red lentil or black bean pasta will work just as well and give you similar protein benefits. Regular pasta will also work in a pinch, though you’ll lose some of that extra protein boost. When cooking chickpea pasta, keep a close eye on it since it can go from perfectly al dente to mushy pretty quickly – I usually check it a minute or two before the package directions suggest.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Chickpea pasta: Regular pasta, whole wheat pasta, or lentil pasta all work great here. Keep in mind that switching to regular pasta will lower the protein content, but it’ll still taste delicious.
• Chicken breasts: You can use rotisserie chicken to save time, or swap in turkey, shrimp, or even canned tuna. For a vegetarian version, try adding extra chickpeas or white beans instead.
• Greek yogurt: Regular sour cream or more mayonnaise can replace the Greek yogurt, though you’ll lose some of that protein boost. If you go with all mayo, add an extra tablespoon of lemon juice to keep it tangy.
• Nutritional yeast: If you don’t have nutritional yeast, you can leave it out or add a couple tablespoons of grated parmesan cheese for that savory, cheesy flavor.
• Vegetables: The veggie mix is totally flexible. Cherry tomatoes, shredded carrots, snap peas, or celery would all be great additions or substitutions for any of the vegetables listed.
• Fresh dill: Dried dill works fine – just use about 2 teaspoons instead of the fresh. You can also try fresh parsley or chives if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake with chickpea pasta is overcooking it – since it’s made from legumes rather than wheat, it can turn mushy fast, so pull it off the heat when it’s still slightly firm and has a bit of bite to it.

Another common error is adding the dressing while the pasta is still warm, which can make your Greek yogurt-based ranch separate and become watery, so make sure everything is completely cooled before mixing.

To keep your chicken from drying out in the high heat, use an instant-read thermometer and remove it from the oven at 160°F instead of waiting for 165°F, as the temperature will continue to rise while it rests.

Finally, don’t skip salting your pasta water generously – chickpea pasta needs more seasoning than regular pasta to bring out its flavor and prevent it from tasting bland in the final dish.

What to Serve With Ranch Pasta Salad?

This pasta salad is pretty filling on its own since it’s packed with protein from the chicken and chickpea pasta, so it works great as a complete meal for lunch or dinner. If you’re serving it at a barbecue or potluck, it pairs really well with grilled burgers, hot dogs, or some corn on the cob. For a lighter side, you could add some fresh fruit like watermelon or grapes to balance out the creamy ranch flavors. Since the salad already has plenty of veggies mixed in, you don’t need much else, but some crackers or pita chips on the side are nice for scooping if you want a little extra crunch.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. If it seems a bit dry after a day or two, just stir in a splash of water or a little extra Greek yogurt to loosen it up.

Make Ahead: This is perfect for meal prep! You can cook the chicken and pasta a day ahead and store them separately in the fridge. Mix everything together the night before you plan to eat it, and the ranch dressing will have time to soak into all those veggies and pasta.

Serve: This salad is meant to be enjoyed cold, straight from the fridge. Give it a good stir before serving since the dressing can settle at the bottom. It’s great on its own or served alongside some crackers or pita chips for a complete meal.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 110-125 g
• Fat: 40-50 g
• Carbohydrates: 110-125 g

Ingredients

For the pasta and vegetables:

• 10 oz chickpea pasta (I use Banza for the best firm texture)
• 1.5 cups broccoli
• 1.5 cups bell pepper
• 1/2 cup cucumber
• 1/4 cup nutritional yeast (adds a savory, cheesy flavor profile)
• 2 cups coleslaw mix

For the chicken:

• 2 chicken breasts
• 1.5 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

For the dressing:

• 1 cup greek yogurt (I prefer Fage for its thick and creamy consistency)
• 4 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2.5 tbsp lemon juice (freshly squeezed for better acidity)
• 2.5 tbsp fresh dill, chopped
• 4 tbsp water
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp maple syrup

Step 1: Prepare the Mise en Place and Start Cooking

• 1.5 cups broccoli
• 1.5 cups bell pepper
• 1/2 cup cucumber
• 2 cups coleslaw mix

While your oven preheats to 450°F, prepare all your vegetables: chop the broccoli into bite-sized florets, dice the bell pepper, cube the cucumber, and measure out the coleslaw mix.

Having everything prepped and ready will let you assemble quickly once the chicken and pasta are done cooking.

Start a large pot of salted water boiling for the pasta—you’ll need it ready in just a few minutes.

Step 2: Season and Bake the Chicken

• 2 chicken breasts
• 1.5 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

Pat the chicken breasts dry with paper towels, then coat lightly with olive oil on both sides.

In a small bowl, combine the garlic powder, paprika, salt, black pepper, and dried oregano, then rub this mixture evenly over both chicken breasts.

Place on a baking sheet and bake at 450°F for 18-22 minutes until the internal temperature reaches 165°F.

The chicken will finish cooking while you prepare the other components.

Step 3: Cook the Pasta

• 10 oz chickpea pasta

Add the chickpea pasta to your boiling water and cook according to package directions until al dente—aim for firm texture rather than soft.

Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process and cool it slightly.

Set aside in a large bowl to cool further while you prepare the dressing.

Step 4: Build the Ranch Dressing

• 1 cup greek yogurt
• 4 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2.5 tbsp lemon juice
• 2.5 tbsp fresh dill, chopped
• 4 tbsp water
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp maple syrup

In a medium bowl, whisk together the Greek yogurt, mayonnaise, and Dijon mustard until smooth and well combined.

Add the fresh lemon juice, chopped dill, water, garlic powder, onion powder, salt, black pepper, and maple syrup.

Whisk everything together until you have a creamy, pourable dressing with visible flecks of dill throughout.

I like to taste a small spoonful at this point and adjust the seasoning—a touch more lemon juice brightens it up beautifully if needed.

Step 5: Shred the Cooked Chicken

• cooked chicken from Step 2

Remove the chicken from the oven and let it rest for 5 minutes—this keeps it juicy and makes it easier to shred.

Once cooled slightly, use two forks or your hands to shred the chicken into bite-sized pieces.

You should have roughly 2-2.5 cups of shredded chicken ready to add to the salad.

Step 6: Assemble the Pasta Salad

• cooked pasta from Step 3
• shredded chicken from Step 5
• vegetables from Step 1
• 2 cups coleslaw mix
• 1/4 cup nutritional yeast
• ranch dressing from Step 4

In your large bowl with the cooled pasta, add the shredded chicken from Step 5, all the prepped vegetables from Step 1, the coleslaw mix, and the nutritional yeast.

Toss gently to distribute everything evenly.

Pour the ranch dressing from Step 4 over the top and toss again until every component is well coated with dressing.

I find that letting it sit for 10-15 minutes before serving helps all the flavors meld together beautifully.

Step 7: Serve

Divide the pasta salad into bowls or plates and serve immediately.

The salad can also be refrigerated for up to 3 days—just give it a quick stir and add a splash of water if the dressing seems too thick after sitting.

Simple High Protein Ranch Pasta Salad

Delicious Simple High Protein Ranch Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 6 servings

Calories 1275 kcal

Ingredients

  

For the pasta and vegetables::

• 10 oz chickpea pasta (I use Banza for the best firm texture)
• 1.5 cups broccoli
• 1.5 cups bell pepper
• 1/2 cup cucumber
• 1/4 cup nutritional yeast (adds a savory, cheesy flavor profile)
• 2 cups coleslaw mix

For the chicken::

• 2 chicken breasts
• 1.5 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

For the dressing::

• 1 cup greek yogurt (I prefer Fage for its thick and creamy consistency)
• 4 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2.5 tbsp lemon juice (freshly squeezed for better acidity)
• 2.5 tbsp fresh dill, chopped
• 4 tbsp water
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp maple syrup

Instructions

 

• While your oven preheats to 450°F, prepare all your vegetables: chop the broccoli into bite-sized florets, dice the bell pepper, cube the cucumber, and measure out the coleslaw mix. Having everything prepped and ready will let you assemble quickly once the chicken and pasta are done cooking. Start a large pot of salted water boiling for the pasta—you'll need it ready in just a few minutes.
• Pat the chicken breasts dry with paper towels, then coat lightly with olive oil on both sides. In a small bowl, combine the garlic powder, paprika, salt, black pepper, and dried oregano, then rub this mixture evenly over both chicken breasts. Place on a baking sheet and bake at 450°F for 18-22 minutes until the internal temperature reaches 165°F. The chicken will finish cooking while you prepare the other components.
• Add the chickpea pasta to your boiling water and cook according to package directions until al dente—aim for firm texture rather than soft. Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process and cool it slightly. Set aside in a large bowl to cool further while you prepare the dressing.
• In a medium bowl, whisk together the Greek yogurt, mayonnaise, and Dijon mustard until smooth and well combined. Add the fresh lemon juice, chopped dill, water, garlic powder, onion powder, salt, black pepper, and maple syrup. Whisk everything together until you have a creamy, pourable dressing with visible flecks of dill throughout. I like to taste a small spoonful at this point and adjust the seasoning—a touch more lemon juice brightens it up beautifully if needed.
• Remove the chicken from the oven and let it rest for 5 minutes—this keeps it juicy and makes it easier to shred. Once cooled slightly, use two forks or your hands to shred the chicken into bite-sized pieces. You should have roughly 2-2.5 cups of shredded chicken ready to add to the salad.
• In your large bowl with the cooled pasta, add the shredded chicken from Step 5, all the prepped vegetables from Step 1, the coleslaw mix, and the nutritional yeast. Toss gently to distribute everything evenly. Pour the ranch dressing from Step 4 over the top and toss again until every component is well coated with dressing. I find that letting it sit for 10-15 minutes before serving helps all the flavors meld together beautifully.
• Divide the pasta salad into bowls or plates and serve immediately. The salad can also be refrigerated for up to 3 days—just give it a quick stir and add a splash of water if the dressing seems too thick after sitting.