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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
Cook Time 10 minutes
Servings 7 servings

Ingredients  

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
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