BLT Protein Pasta Salad w/ Avocado Lime Ranch

 

INGREDIENTS

• 1 - 8.8 oz box of chickpea or lentil pasta

• 1 chicken breast, cooked and shredded or diced (used rotisserie)

• 6 slices of bacon, cooked and crumbled

• 6 oz grape tomatoes, sliced in half

• 1 small red onion, chopped

• 1 head romaine or butter lettuce, chopped or shredded (about 3 cups)

• 1/2 tsp each salt & pepper

• Dressing

  • 1 c buttermilk (any milk can work)

  • 1 packet ranch seasoning

  • 1 c cottage cheese

  • 1 ripe avocado

  • 1/4 c fresh cilantro

  • 2 T lime juice

  • 1 tsp lime zest (I threw a whole piece in)

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • Water to thin, as needed (used about 1/4 c while blending)

    
    

STEPS

1. Cook pasta per box directions and set aside. 
   

2. In a large salad bowl, add salad ingredients in order listed and toss. 
   

3. Make dressing and pour about 3/4 - all of it over the salad
   

   1. Dressing instructions: Combine all ingredients in a blender or food processor and blend until smooth. Store in the fridge for up to 3 days if not using for this salad. Makes 2 1/2 cups of dressing and 10 - 1/4 c servings.

4. Toss and enjoy! Store the rest of the dressing in the fridge. This can be made a day ahead of time for a party but if making days ahead, add lettuce before serving. Store in the fridge. Great meal prep for lunch or a light summertime dinner. Makes 12 cups or 6 - 2 cup servings.

🍑 Nourishment Breakdown

Makes 6, 2 cup servings

Macros per 2 cup serving w/ dressing 
Calories: 415 | Fat: 13g | Carb: 37g | Protein: 37g | Fiber: 10g

Macros for dressing only, per 1/4 c 
Calories: 65 | Fat: 3g | Carb: 5g | Protein: 2g | Fiber: 1g

PROTEIN chicken, pasta, dressing 
FAT avo, bacon
FIBER lettuce, tomato, some in pasta 
CARB/STARCH pasta

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