Main
Dill Pickle Pasta Salad
25 minServes 6Nutri-Score B€€
B
25 min
25 minDill Pickle Pasta Salad
what you need
Ingredients
protein pasta (one box)Grains340 g
European cucumber (chopped)Produce1 piece- yellow bell pepper (chopped)Produce1 piece
- orange bell pepper (chopped)Produce1 piece
red onion (chopped)Produce0.5 pieces- dill pickles (chopped)Produce100 g
chickpeas (canned, drained and rinsed)Pantry240 g
reduced fat cheddar cheese (shredded)Dairy55 g- light mayonnaisePantry45 ml
- red wine vinegarPantry15 ml
- pickle juicePantry45 ml
- nonfat plain Greek yogurtDairy60 g
ranch seasoningSpices4 g
garlic powderSpices3 g- dried dillSpices1 g
saltSpices2 g
black pepperSpices1 g
per serving
Nutrition
279kcal
- Carbs
- 41 g
- Proteins
- 16 g
- Fat
- 6 g
what you’ll use
Tools
Stockpot
Mixing bowl
Colander
step by step
Method
- Step 1
Cook the pasta
- Cook the protein pasta according to the package instructions.
- Drain and set aside to cool.
- Step 2
Chop the vegetables
- While the pasta cooks, chop the cucumber, yellow bell pepper, orange bell pepper, red onion and dill pickles.
- Add everything to a large bowl.
- Step 3
Combine and dress
- Add the cooled pasta, chickpeas, cheddar, mayonnaise, red wine vinegar, pickle juice, Greek yogurt, ranch seasoning, garlic powder and dried dill.
- Toss until well combined and season with salt and pepper to taste.
- Step 4
Chill and store
- Store in the fridge for up to 4 days.
most cooked first
