Description
How to make high protein dill pickle pasta salad with Greek yogurt and chickpeas that delivers tangy satisfaction in every bite for summer meals.
Ingredients
Scale
Base Ingredients
- 12 oz whole wheat pasta shells
- 1 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 1/4 cup dill pickle juice
Protein Powerhouses
- 1 can chickpeas, drained and rinsed
- 8 oz sharp cheddar cheese, cubed
- 3 hard-boiled eggs, chopped
- 1/2 cup sunflower seeds
Flavor Builders
- 1/2 cup dill pickles, chopped
- 1/4 cup red onion, finely diced
- 2 celery stalks, diced
- 1/4 cup fresh dill, chopped
Seasonings
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp Dijon mustard
Instructions
- Cook Pasta: Bring salted water to boil and cook pasta shells until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking completely.
- Make Dressing: Whisk together Greek yogurt, mayo, pickle juice, Dijon mustard, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning as needed.
- Prep Proteins: Drain chickpeas thoroughly and cube the cheddar cheese. Chop hard-boiled eggs into bite-sized pieces and measure out sunflower seeds for easy mixing.
- Chop Vegetables: Dice pickles, red onion, and celery into small, uniform pieces. Finely chop fresh dill, removing any thick stems that might be tough to eat.
- Combine Everything: In large bowl, toss cooled pasta with dressing first. Add all proteins and vegetables, folding gently to coat everything evenly without mashing ingredients.
- Chill Properly: Refrigerate for at least 30 minutes before serving. The flavors meld beautifully and the salad tastes even better after a few hours of chilling time.
Notes
- Cool pasta completely before adding dressing to prevent watery separation.
- Store in airtight container in refrigerator for up to 4 days for best quality.
- Add sunflower seeds just before serving to maintain their satisfying crunch.
- Double the dressing recipe if you prefer extra creamy pasta salad.
- Taste and adjust pickle juice gradually to reach your preferred tangy flavor level.
- This salad tastes even better the next day after flavors have time to meld together.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 38g
- Protein: 22g