Description
This creamy and tangy dill pickle pasta salad is the perfect summer side dish for BBQs, potlucks, and weekly meal prep.
Ingredients
- 340g protein pasta
- 540mL chickpeas, rinsed and drained
- 2 cups kale coleslaw
- 1.5 cups diced Persian cucumbers
- 1 cup diced dill pickles
- ½ cup red onion
- ⅓ cup fresh dill
- ½ cup shredded cheddar cheese
- ½ cup Greek yogurt
- ½ cup mayonnaise
- 2 tbsp pickle juice
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried dill
- Salt and pepper to taste
Instructions
- Cook pasta according to package. Rinse under cold water and drain.
- Mix Greek yogurt, mayonnaise, pickle juice, and seasonings to make the dressing.
- Combine pasta, chickpeas, vegetables, cheese, and dressing in a large bowl.
- Chill for 30 minutes before serving.
Notes
For best results, freeze pumpkin pie after it has completely cooled and set—this prevents texture changes. Avoid freezing pies with decorative whipped cream toppings; add those fresh after thawing. To serve, thaw overnight in the fridge and reheat slices gently in the oven at 300°F for 10–15 minutes if desired. Consume within 2 months for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 16 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 20 mg