Description
A zesty pasta salad combining protein-rich pasta, chopped dill pickles, kale coleslaw, and a tangy Greek yogurt-pickle juice dressing. Refreshing crunch, savory depth, and bold dill flavor make this dish perfect for busy lunches.
Ingredients
340 g protein pasta of choice, dry
1 540 ml can chickpeas, rinsed and drained
2 cups kale coleslaw blend
1.5 cups Persian cucumbers, diced
1 cup dill pickles, diced
1/2 cup red onion, diced
1/3 cup fresh dill, chopped
1/2 cup cheddar cheese, shredded
3/4 cup plain Greek yogurt
2 tablespoons mayonnaise
1/4 cup pickle juice
2 tablespoons fresh dill, chopped
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the protein pasta according to package instructions
While pasta cooks, rinse and drain chickpeas, dice Persian cucumbers, red onion, and dill pickles
Chop remaining fresh dill
In a bowl, mix Greek yogurt, mayonnaise, pickle juice, chopped dill, onion powder, garlic powder, salt, and black pepper to create dressing
Toss cooked and cooled pasta with chickpeas, kale coleslaw, Persian cucumbers, dill pickles, red onion, and shredded cheddar cheese
Pour dressing over the salad and mix thoroughly until all components are coated
Top with additional fresh dill before serving
Notes
Cheddar cheese can be substituted with vegan alternatives for a plant-based version
Store leftovers in an airtight container refrigerated for up to 24 hours
Add croutons for extra crunch if desired
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Mixing
- Cuisine: American