Dill Pickle Pasta Salad

5 from 13 votes

This high protein Dill Pickle Pasta Salad is for pickle lovers everywhere. Made with tender chickpea pasta and a low-fat creamy dressing, this cold salad makes a great side dish for bbq's, parties and meal prep.

Prep Time10

Cook Time1

Rest3

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 199kcal

Author: Danielle Lima

Ingredients

8 oz. chickpea pasta
1/2 cup plain non-fat Greek yogurt 112g
1/2 cup low-fat mayonnaise 112g
1/4 cup pickle juice
1 tsp. dried dill (or 1 Tbsp. fresh dill)
salt and black pepper to taste
1 cup dill pickles chopped
1/2 cup red bell peppers chopped
1/2 cup red onion finely chopped
1/4 cup celery finely chopped

Instructions

Cook your pasta according to the package instructions until it’s al dente. If using Banza Chickpea pasta, I like to cook about 6-7 minutes so it doesn’t get mushy.
Once cooked, drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking process.
While your pasta is cooking, you can prepare the dressing. In a small bowl, combine the Greek yogurt, low-fat mayonnaise, pickle juice, dill, salt, and pepper. Stir until well mixed.
In a large bowl, combine the cooled pasta, chopped pickles, red onion, celery, and bell pepper.
Pour the dressing over the pasta and vegetables. Toss until everything is evenly coated in the dressing.
Cover the pasta salad and refrigerate for at least 1 hour before serving, to allow the flavors to meld together.
When you’re ready to serve, give the salad a good stir and add additional salt and pepper if needed.

Notes

All nutritional information is an estimate.

This recipe has 6 servings at 170g each.
Adjust salt and pepper to suit your preferences.
Use any variety of dill pickle you will eat for other meals/recipes.
Refrigerate for at least an hour before serving to best develop the flavors.

Nutrition