Description
High Protein Dill Pickle Pasta Salad for Summer Bliss
Ingredients
Scale
- 8 oz chickpea pasta (or lentil/edamame pasta)
- 1 can chickpeas (drained and rinsed)
- 2 cups kale (shredded and massaged)
- 1 cup cucumbers (diced)
- 1 cup pickles (finely chopped)
- 1/2 medium red onion (sliced)
- 1/4 cup fresh dill (finely chopped)
- 1 cup cheddar cheese (shredded)
- 1 cup Greek yogurt (full-fat preferred)
- 1/2 cup mayonnaise (reduce for a lighter option)
- 1/4 cup pickle juice (adjust to taste)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried dill
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp Dijon mustard
Instructions
- Prep Vegetables: Shred kale, dice cucumbers, chop pickles, slice red onion, and finely chop fresh dill.
- Cook Pasta: Boil salted water, cook chickpea pasta until al dente, drain and cool.
- Make Dressing: Whisk Greek yogurt, mayonnaise, pickle juice, and spices until smooth. Adjust seasoning.
- Combine Ingredients: Mix cooled pasta, chickpeas, vegetables, and dill in a large bowl. Massage kale before adding.
- Toss and Serve: Add dressing, toss gently, let chill for 30 minutes before serving.
Notes
- Prep Time: 25 min
- Cook Time: 30 min
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 30 mg
Keywords: high protein, dill pickle, pasta salad, summer salad, chickpea pasta