Creamy Ranch Protein Pasta Salad
This healthy chicken pesto pasta salad is packed with flavour, and nutrients making it the perfect easy lunch, dinner or summer party recipe!
Equipment
- 1 Mixing bowl
- 1 Pot
- 1 Baking dish
- 1 Whisk
- 1 Stand mixer (optional)
Ingredients
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
- 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
Instructions
Instructions
- Preheat the oven to 450°F. Cook pasta according to the package instructions, until pasta is al-dente. Once cooked, drain pasta and set aside to cool.
- In a small bowl, whisk together dressing ingredients.
- Coat the chicken in oil and rub with spices. Place chicken in a large glass dish and bake for 18-22 minutes until it is completely cooked through but not dry. Allow to cool slightly then shred.
- In a large salad bowl, add the cooked pasta, chicken, broccoli, red peppers, cucumber, nutritional yeast and coleslaw mix. Pour the dressing over top, toss well to coat.
- Garnish with more spices or parmesan cheese to taste and enjoy!
- Notes: Mayonnaise can be substituted with additional yogurt for a creamier taste.
Notes
Mayonnaise can be substituted with additional yogurt for a creamier taste. Storage: This protein pasta salad will stay fresh for up to 5 days in the fridge in an airtight container.