Cook the pasta. Bring a large pot of salted water to a boil. Cook the high-protein pasta according to package directions until just al dente. High-protein pastas can overcook fast, so check early.

Rinse and cool. Drain the pasta and rinse under cold water to stop the cooking. Shake off excess water and toss with 1 tablespoon olive oil so it doesn’t clump.

Make the ranch dressing. In a large bowl, whisk together Greek yogurt, light mayo, ranch seasoning, and lemon juice. Thin with buttermilk or milk, 1 tablespoon at a time, until creamy and pourable. Taste and season with salt and pepper.

Add the protein. Fold in the cooked chicken so it’s well coated. This helps every bite carry flavor and keeps the chicken juicy.

Prep the veggies. Chop the spinach, halve the tomatoes, dice the cucumber, and finely chop the red onion. Pat the cucumber dry with a paper towel to reduce extra water.

Combine. Add the cooled pasta, spinach, tomatoes, cucumber, and onion to the bowl with the dressing and chicken. Toss gently until everything is evenly coated.

Optional add-ins. Stir in cheese, bacon, and fresh herbs. Start with half the herbs, then add more to taste.

Adjust and chill. Taste and add more salt, pepper, or lemon juice if needed. Chill for at least 30 minutes so the flavors settle and the dressing clings to the pasta.

Serve. Give it a quick toss before serving. If it seems thick after chilling, loosen with a splash of milk or a spoonful of yogurt.