If you’re looking for a pasta salad that actually keeps you full and tastes like something you’d crave, this is it. It’s loaded with chicken, beans, cheese, and a creamy dill pickle ranch dressing that brings everything together in the best way.

This is the kind of recipe I reach for when I want something quick, satisfying, and easy to prep ahead, especially during the spring and summer months when cold, fresh meals just hit different. The creamy cottage cheese-based dressing is tangy, herby, and packed with that dill pickle flavor that makes every bite so good. I love serving it chilled straight from the fridge for an easy lunch and it’s especially great for meal prep since it holds up really well in the fridge all week.

If you’re a pickle lover, this one is definitely for you. It has the same bold, briny flavor you’d get in recipes like my Dill Pickle Chicken Salad or Fried Pickle Dip, but tossed into a hearty pasta salad. And if you’ve made my Caprese Pasta Salad or Lemon Chicken Boursin Pasta Salad, this is another fun variation to mix things up with a totally different flavor profile.

How to Make

Add cottage cheese, dill pickle juice, milk, olive oil, and spices to a blender. Blend until smooth and creamy. Set aside. 

Add the cooked pasta, protein, beans, cheese and veggies to a large mixing bowl. 

Pour the dill pickle ranch dressing over the pasta salad and toss until everything is evenly coated. 

Enjoy right away, or portion into airtight containers and store in the fridge for easy meal prep. 

Tips and Tricks

• Add ½–1 teaspoon red pepper flakes for a little heat
• Use rotisserie chicken for an easy shortcut
• Undercook protein pasta by ~1 minute so it holds its texture. Let the salad sit 15–20 minutes before serving for best flavor
• This recipe gets its protein from the pasta, chicken, beans, cheeses, salami, and cottage cheese dressing

How to Save and Store

Store in an airtight container in the fridge for up to 4 days. If it thickens, just stir in a splash of milk or a little extra dressing before serving.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make the Pasta Salad, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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Protein Pasta Salad with Dill Pickle (Cottage Cheese) Ranch Dressing

5 from 2 ratings

Hannah Kling

This high protein pasta salad is loaded with chicken, beans, cheese, and tossed in a creamy dill pickle ranch dressing made with cottage cheese. It’s quick, customizable, and perfect for meal prep or easy lunches throughout the week.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 7 servings

Ingredients  

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Pasta Salad

• 12-16 oz cooked pasta (regular, protein, or hybrid pasta)
• 3 cups cooked chicken or turkey (chopped)
• 15 oz can chickpeas (drained and rinsed)
• 15 oz can cannellini beans (drained and rinsed)
• 10 oz cherry tomatoes (halved)
• 10 oz fresh basil (chopped or thinly sliced)
• 8 oz mozzarella pearls
• 1 cup shredded parmesan cheese
• 4 oz salami (diced, about 1 cup)
• 1 bell pepper (small diced, any color)

Dill Pickle Ranch Dressing

• 1 ½ cups cottage cheese
• ½ cup dill pickle juice
• ⅓ cup milk
• ⅓ cup olive oil
• 1 ½ teaspoons dried parsley
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried onion flakes
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• ½ teaspoon dried chives

Instructions

• Make the dressing. Add cottage cheese, dill pickle juice, milk, olive oil, parsley, dill, garlic powder, onion powder, dried onion flakes, black pepper, salt, and dried chives to a blender or use an immersion blender. Blend until smooth and creamy. Set aside.
• Assemble the pasta salad. Add the cooked pasta, chopped chicken or turkey, chickpeas, cannellini beans, cherry tomatoes, basil, mozzarella pearls, parmesan cheese, diced salami, and bell pepper to a large mixing bowl.
• Pour the dill pickle ranch dressing over the pasta salad and toss until everything is evenly coated.
• Enjoy right away, or portion into airtight containers and store in the fridge for easy meal prep.

Notes

• Best after sitting 15–30 minutes for flavor
• Short pasta shapes work best (rotini, bowties, shells)
• Dressing thickens in the fridge, stir before serving
• Add chopped cucumbers, red onion, or olives for extra crunch
• Make it more veggie-forward by adding spinach or arugula

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!