Creamy Ranch Protein Pasta (Printer-Friendly Version)
A creamy ranch pasta with fresh veggies and protein for a tasty, wholesome dish that's quick to prepare.
# Required Ingredients:
→ Pasta
01 -
225g dry chickpea pasta or high-protein pasta
→ Vegetables
02 -
1 cup raw broccoli, chopped
03 -
1 cup red bell pepper, diced
04 -
120g cucumber, diced
05 -
1.5 cups coleslaw mix
→ Cheese & Yeast
06 -
60ml nutritional yeast or parmesan cheese
→ Chicken
07 -
2 chicken breasts (approximately 425g)
08 -
1 tablespoon olive oil
09 -
¼ teaspoon garlic powder
10 -
¼ teaspoon paprika
11 -
¼ teaspoon salt
12 -
¼ teaspoon black pepper
→ Dressing
13 -
180ml plain Greek yogurt
14 -
3 tablespoons mayonnaise (optional)
15 -
1 tablespoon Dijon mustard
16 -
2 tablespoons lemon juice
# Step-by-Step Instructions:
01 -
Boil salted water and cook the pasta according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking and cool.
02 -
Season chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Grill or bake until fully cooked with an internal temperature of 74°C. Allow to cool, then chop into bite-sized pieces.
03 -
In a bowl, whisk together Greek yogurt, mayonnaise if using, Dijon mustard, and lemon juice until smooth and creamy.
04 -
In a large bowl, combine cooled pasta, chopped chicken, broccoli, bell pepper, cucumber, nutritional yeast or parmesan, and coleslaw mix.
05 -
Pour dressing over the salad and toss gently until all ingredients are evenly coated. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
# Handy Cooking Tips:
01 -
Rinsing the pasta after cooking prevents clumping and helps maintain a fresh texture.
02 -
Chilling the salad enhances flavor integration and texture.
03 -
Add dressing just before serving when preparing in advance to avoid sogginess.