Description
A delicious and healthy chickpea rotini pasta salad with chicken and a creamy ranch dressing.
Ingredients
Scale
- 8 oz chickpea rotini pasta
- 2 cups cooked chicken breast, diced
- 1 cup non-fat plain Greek yogurt
- 2 tablespoons dry ranch seasoning mix
- 1 tablespoon lemon juice
- 1/2 cup 2% milk or water to thin dressing
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 cups fresh baby spinach, roughly chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions for al dente texture.
- Drain the pasta and immediately rinse with cold water to stop the cooking process; drain thoroughly.
- In a small mixing bowl, whisk together the Greek yogurt, ranch seasoning, lemon juice, and milk until a creamy consistency is achieved.
- In a large salad bowl, combine the chilled pasta, diced chicken, cherry tomatoes, cucumber, red onion, and spinach.
- Pour the yogurt ranch dressing over the pasta mixture and toss gently to ensure even coating.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Feel free to add other vegetables or herbs as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg