Description

A tangy, protein-packed cold pasta salad featuring fermented dill pickles, Greek yogurt dressing, chickpeas, and cheddar cheese. Vibrant and gut-friendly, this modern twist on a classic salad delivers 50g protein per serving.

Ingredients

1 1/2 cups protein-enriched pasta
1 (15 oz) can chickpeas, drained and rinsed
1 1/2 cups diced dill pickles (brine reserved)
1/2 cup crumbled cheddar cheese
1/2 cup red onion, finely chopped
1/2 cup English cucumber, diced
1/4 cup chopped fresh dill
1 1/4 cups Greek yogurt
3 tbsp mayonnaise
2 tbsp lemon juice
1 tbsp dijon mustard
1 tbsp chopped fresh parsley
1 tsp garlic powder
1 cup reserved pickle brine (adjusted to taste)
salt and pepper to taste

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Instructions

Bring a pot of salted water to boil. Cook pasta according to package instructions until al dente. Drain and cool completely
In a large bowl, combine cooked pasta, chickpeas, pickles, cheddar, red onion, cucumber, and dill. Mix gently
In separate bowl, whisk together yogurt, mayonnaise, lemon juice, dijon mustard, parsley, garlic powder, and pickle brine until smooth. Adjust brine level to desired tanginess
Pour dressing over salad mixture. Toss to coat evenly. Chill for at least 30 minutes before serving

Notes

Chill leftovers in airtight container for up to 3 days
For extra protein, add 1/2 cup lean ground turkey or chicken when making the salad
Adjust pickle brine amount for milder flavor