Creamy Ranch Protein Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
225 g dry chickpea pasta or high-protein pasta of choice
→ Vegetables
02 -
120 g raw broccoli, chopped
03 -
120 g red bell pepper, diced
04 -
120 g cucumber, diced
05 -
1.5 cups coleslaw mix
→ Cheese & Dairy
06 -
60 ml nutritional yeast or parmesan cheese
→ Chicken
07 -
2 chicken breasts (425 g)
08 -
1 tablespoon olive oil
09 -
0.25 teaspoon garlic powder
10 -
0.25 teaspoon paprika
11 -
0.25 teaspoon salt
12 -
0.25 teaspoon black pepper
→ Dressing
13 -
180 ml plain Greek yogurt
14 -
45 ml mayonnaise (optional)
15 -
1 tablespoon Dijon mustard
16 -
2 tablespoons lemon juice
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to package directions until al dente, about 8 to 10 minutes. Drain and rinse under cold water to cool and stop the cooking process.
02 -
Season chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper. Grill or bake until fully cooked to an internal temperature of 74°C. Let cool, then chop into bite-sized pieces.
03 -
In a bowl, combine plain Greek yogurt, mayonnaise (if using), Dijon mustard, and lemon juice. Whisk until smooth and creamy.
04 -
In a large mixing bowl, combine the cooled pasta, chopped chicken, broccoli, diced red bell pepper, cucumber, nutritional yeast or parmesan, and coleslaw mix.
05 -
Pour the dressing over the salad mixture and gently toss to evenly coat all ingredients. Refrigerate for at least 30 minutes to allow flavors to meld before serving.
# Helpful Notes:
01 -
Rinse pasta after cooking to prevent sticking and help cool. Adding dressing just before serving keeps salad fresh and pasta from becoming soggy.