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Fresh Greek Yogurt Ranch Pasta Salad Recipe Perfect for Lunchbox Jars

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A fresh, creamy, and tangy pasta salad made with Greek yogurt ranch dressing, crisp veggies, and al dente pasta, perfect for portable lunchbox jars.

Ingredients

Scale
  • 1 ½ cups (150g) rotini or fusilli pasta, cooked al dente
  • 1 cup (150g) cucumber, diced
  • ½ cup (75g) cherry tomatoes, halved
  • ¼ cup (30g) red bell pepper, finely chopped
  • 2 tablespoons (8g) red onion, minced (optional)
  • ¼ cup (30g) shredded cheddar or mozzarella cheese
  • ½ cup (120g) plain Greek yogurt (full-fat preferred)
  • 2 tablespoons (30ml) buttermilk or milk
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 teaspoon lemon juice

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (150g) of rotini or fusilli pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. While the pasta cooks, dice 1 cup (150g) cucumber, halve ½ cup (75g) cherry tomatoes, finely chop ¼ cup (30g) red bell pepper, and mince 2 tablespoons (8g) red onion if using. Add them all to the bowl with the cooled pasta.
  3. In a separate small bowl, whisk together ½ cup (120g) plain Greek yogurt, 2 tablespoons (30ml) buttermilk or milk, and 1 tablespoon (15ml) olive oil until smooth. Stir in 1 teaspoon dried dill, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika (if using), 1 teaspoon lemon juice, and salt and pepper to taste.
  4. Pour the dressing over the pasta and veggies. Add ¼ cup (30g) shredded cheese. Gently toss everything together until well coated.
  5. Spoon the salad into wide-mouth mason jars, pressing down lightly to fit. Seal tightly and refrigerate until ready to eat. If packing in advance, dress the salad just before serving or keep dressing separate to avoid sogginess.
  6. Optional: Stir in ½ cup cooked shredded chicken or canned chickpeas before packing. Sprinkle toasted sunflower seeds or chopped fresh herbs on top for added texture and flavor.

Notes

Do not overcook pasta; rinse under cold water to stop cooking and keep pasta firm. Layer ingredients smartly in jars to avoid sogginess. Adjust seasoning to taste. Store refrigerated and consume within 2-3 days. Dressing can be kept separate if packing ahead. For dairy-free, substitute coconut yogurt and almond milk. For gluten-free, use gluten-free pasta or spiralized zucchini.

Nutrition

Keywords: Greek yogurt ranch, pasta salad, lunchbox jars, healthy lunch, creamy dressing, portable salad, easy pasta salad

Find it online: https://cookluma.com/fresh-greek-yogurt-ranch-pasta-salad-recipe-perfect-for-lunchbox-jars/