A creamy, tangy pasta salad with plenty of protein and fresh crunch. This Creamy Ranch Protein Pasta Salad combines tender pasta, diced chicken, crisp cucumber, and sweet cherry tomatoes. A ranch-and-Greek-yogurt dressing makes it rich but bright. It chills well, so it’s great for lunches, picnics, or a simple weeknight side. The texture is creamy with pops of juicy tomato and cool cucumber. The ranch brings familiar herby flavor and a little tang from the yogurt.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 4 servings):
- Calories per serving: 450 kcal
- Protein: 21 g
- Carbohydrates: 45 g
- Fat: 19 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 380 mg
Why Make This Creamy Ranch Protein Pasta Salad
This salad is fast, filling, and familiar. It brings together creamy ranch flavor, the tang of Greek yogurt, and tender chicken for a balanced meal. The salad looks bright with red tomatoes and green cucumber and tastes fresh and savory. It’s a great way to use leftover chicken. It also stores and travels well, so it’s ideal for lunches, potlucks, or a simple dinner side.
How to Make Creamy Ranch Protein Pasta Salad
You’ll cook the pasta, chop a few fresh ingredients, and whisk a quick dressing. The steps are straightforward and use basic bowls and a pot. Chill the salad for at least 30 minutes to let the flavors settle. Taste and adjust salt and pepper before serving.
Ingredients:
- 8 ounces pasta (e.g., rotini or penne)
- 1 cup cooked chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup ranch dressing
- 1/4 cup Greek yogurt
- 1/4 cup shredded cheese (e.g., cheddar or mozzarella)
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Directions:
Step 1: Preparation
Cook the pasta according to package instructions until al dente. Drain the pasta and rinse briefly under cold water to stop cooking. Let the pasta cool to room temperature.
Step 2: Mixing
In a large bowl, combine the cooled pasta with diced chicken, halved cherry tomatoes, diced cucumber, and sliced green onions. Toss gently so the ingredients spread evenly.
Step 3: Cooking
In a separate small bowl, mix together the ranch dressing and Greek yogurt until smooth and well combined. Pour the dressing over the pasta and toss until everything is evenly coated.
Step 4: Finishing
Add the shredded cheese and season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving to let flavors meld. Serve cold or slightly chilled.
How to Serve Creamy Ranch Protein Pasta Salad
Serve it chilled as a main for a light lunch or as a side at picnics and barbecues. Pair with crisp greens or a simple soup. Garnish with extra green onions, a sprinkle of paprika, or a few fresh herbs like parsley or dill. The salad pairs well with grilled vegetables or crusty bread.
How to Store Creamy Ranch Protein Pasta Salad
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep chilled and stir before serving.
- Freezing: Not recommended. The dressing and vegetables may separate and become watery after thawing.
- Tip: If you plan to store for a few days, keep some dressing separate and mix it in just before serving to preserve texture.
Expert Tips for Perfect Creamy Ranch Protein Pasta Salad
- Use al dente pasta so it stays firm after chilling.
- Rinse pasta with cold water after cooking to stop cooking and cool it faster.
- Dice vegetables into similar sizes for even bites.
- If your ranch is very thick, thin it with a teaspoon or two of milk until it coats the pasta nicely.
- For more protein, swap chicken for chopped rotisserie chicken or canned tuna.
- Add a squeeze of lemon or a splash of vinegar if the salad needs more brightness before serving.
- Taste before adding salt — store-bought ranch and cheese add sodium.
Delicious Variations
- Mediterranean: Swap ranch for tzatziki, use feta instead of cheddar, add olives and red onion.
- Tex-Mex: Use cilantro, corn, black beans, and a chipotle-ranch dressing.
- Veggie-Loaded: Add bell peppers, shredded carrots, and snap peas for extra crunch.
- Low-Fat: Use low-fat ranch and nonfat Greek yogurt and reduce cheese to cut calories.
- Dairy-Free: Use dairy-free ranch and skip the cheese; add avocado for creaminess.
Frequently Asked Questions
Q: Can I make this ahead for a party?
A: Yes. Make it the day before and chill. For best texture, you can mix in half the dressing and add more just before serving. Keep chilled until ready to serve.
Q: How long will this pasta salad stay fresh?
A: Stored in an airtight container in the fridge, it will keep well for 3–4 days. Use within that time for best flavor and safety.
Q: Can I use other proteins besides chicken?
A: Absolutely. Use cooked turkey, leftover rotisserie chicken, canned tuna, or cooked shrimp. For a vegetarian option, use chickpeas or extra cheese.
Q: Will the salad get watery after chilling?
A: It can if the dressing is too thin or the vegetables release water. To reduce this, salt cucumbers lightly and let them sit in a colander for 10 minutes, then pat dry. Alternatively, add dressing right before serving.
Q: Can I make this lower in calories or sodium?
A: Yes. Use low-fat or Greek yogurt-based ranch, reduce or omit cheese, and use low-sodium or homemade ranch dressing. Also use whole-grain pasta for added fiber.
Q: Is this salad safe to pack for lunch?
A: Yes, if kept cold. Use an insulated lunchbox with an ice pack. Eat within 4–6 hours for best food safety.
Conclusion
This Creamy Ranch Protein Pasta Salad is an easy, flavorful dish that tastes fresh and satisfying. It blends creamy ranch with bright vegetables and protein for a meal that fits lunches, potlucks, and weeknight dinners. For another take on this recipe and extra serving ideas, see Creamy Ranch Protein Pasta Salad – Nourished by Nic. Give it a try — it’s a simple recipe that delivers big, creamy flavor.
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Creamy Ranch Protein Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Protein-rich
Description
A creamy, tangy pasta salad with plenty of protein and fresh crunch, featuring chicken, cucumbers, and cherry tomatoes, all dressed in a ranch and Greek yogurt mixture.
Ingredients
- 8 ounces pasta (e.g., rotini or penne)
- 1 cup cooked chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup ranch dressing
- 1/4 cup Greek yogurt
- 1/4 cup shredded cheese (e.g., cheddar or mozzarella)
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Let cool to room temperature.
- In a large bowl, combine the cooled pasta with diced chicken, halved cherry tomatoes, diced cucumber, and sliced green onions. Toss gently to mix.
- In a separate bowl, mix the ranch dressing and Greek yogurt until smooth. Pour over the pasta mixture and toss to coat evenly.
- Add shredded cheese and season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Notes
Chill for at least 30 minutes to let flavors meld, and store in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 380mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 50mg
