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