Description

A refreshing, protein-packed pasta salad featuring tangy Greek yogurt dressing, crisp veggies, and herbs. Perfect for make-ahead meal prepping, this chilled dish combines protein pasta, chickpeas, and a zesty dill pickle vinaigrette.

Ingredients

340 g protein pasta
540 mL canned chickpeas, rinsed and drained
2 cups kale coleslaw blend
1.5 cups Persian cucumbers, diced
1 cup dill pickles, diced
½ cup red onion, diced
⅓ cup fresh dill, chopped
½ cup cheddar cheese, shredded
¾ cup plain Greek yogurt
2 tablespoons mayonnaise
¼ cup pickle juice
¼ cup fresh dill, chopped
1 teaspoon onion powder
½ teaspoon garlic powder
1 tablespoon dried dill
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Cook protein pasta according to package instructions.
Rinse and drain chickpeas.
Cool cooked pasta completely.
In a large bowl, combine cooled pasta, chickpeas, kale coleslaw, diced cucumbers, dill pickles, red onion, fresh dill, and cheddar cheese.
In a separate bowl, whisk Greek yogurt, mayonnaise, pickle juice, chopped dill, onion powder, garlic powder, dried dill, salt, and pepper.
Stir dressing into pasta mixture until evenly coated.
Refrigerate at least 1 hour before serving.

Notes

Chill until serving for best flavor
Store in airtight container for up to 3 days
For extra crunch, add reserved dill pickles as garnish
Substitute coleslaw blend with shredded cabbage or lettuce mix if needed

Prep Time: 10
Cook Time: 10
Category: Lunch
Method: Chilling
Cuisine: American