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A large bowl of creamy ranch protein pasta salad with chicken, tomatoes, and cucumbers

Creamy Ranch Protein Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 435
Ingredients Method

Ingredients
  

  • 8 oz Chickpea rotini pasta
  • 2 cups Cooked chicken breast, diced
  • 1 cup Plain non-fat Greek yogurt
  • 2 tbsp Low -fat milk
  • 1 packet (1 oz) Dry ranch seasoning mix
  • 1 cup Cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/2 cup Red bell pepper, diced
  • 1/4 cup Red onion, finely minced
  • 1/2 cup Sharp cheddar cheese, shredded
  • 2 tbsp Fresh chives, minced

Method
 

  1. Cook the chickpea rotini in a large pot of salted boiling water according to package instructions until al dente.
  2. Drain the pasta and rinse immediately under cold running water to stop the cooking process and remove excess starch.
  3. In a medium mixing bowl, whisk together the Greek yogurt, milk, and dry ranch seasoning until the dressing is smooth and homogenous.
  4. In a large bowl, combine the chilled pasta, diced chicken, cherry tomatoes, cucumber, bell pepper, and red onion.
  5. Pour the ranch dressing over the ingredients and toss with a large spatula until all components are evenly coated.
  6. Gently fold in the shredded cheddar cheese and minced chives.
  7. Refrigerate for a minimum of 30 minutes to allow the flavors to meld before serving.