Dill pickle pasta salad

Serves 1
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Directions

  1. 1Cook pasta according to package instructions and set aside to cool.
  2. 2Chop the cucumber, yellow bell pepper, orange bell pepper, and red onion using a vegetable chopper.
  3. 3Chop the dill pickles using a vegetable chopper.
  4. 4Add the cooled pasta to a large bowl.
  5. 5Add the chopped vegetables to the pasta.
  6. 6Add the chickpeas and reduced fat cheddar cheese to the bowl.
  7. 7Add light mayo, red wine vinegar, pickle juice, nonfat plain Greek yogurt, ranch seasoning, garlic powder, dried dill, salt, and pepper to the bowl.
  8. 8Toss all ingredients together until well combined.
  9. 9Adjust seasonings according to taste preference.

Ingredients

  • 1 box protein pasta
  • 1 European cucumber
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 0.5 red onion
  • 0.66 cup chopped dill pickles
  • 1 can chickpeas
  • 0.5 cup reduced fat cheddar cheese
  • 3 tbsp light mayo
  • 1 tbsp red wine vinegar
  • 3 tbsp pickle juice
  • 0.25 cup nonfat plain Greek yogurt
  • 0.5 tbsp ranch seasoning
  • 1 tsp garlic powder
  • 1 tsp dried dill
  • Salt
  • pepper

Equipment

vegetable chopperlarge bowlcolander

Tips

  • Store in the fridge for up to 4 days.