High Protein Dill Pickle Pasta Salad
A zesty, creamy pasta salad with tangy dill pickles, protein-rich chickpeas, and Greek yogurt dressing. Refreshing, bold flavors with 20g+ protein per serving for muscle support and lasting satisfaction.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 6 servings
- Category: salads
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
14 oz high-protein pasta (egg-free or whole grain)
20 oz canned chickpeas (drained and rinsed)
2 cups kale (stemmed, shredded)
1.5 cups cucumbers (diced 1/2-inch)
1 cup dill pickles (chopped 1/4-inch)
1/2 cup red onion (thinly sliced)
1/3 cup fresh dill (finely chopped)
1/2 cup sharp cheddar cheese (crumbled)
3/4 cup Greek yogurt (full-fat or vegan)
2 tbsp mayonnaise
1/3 cup pickle juice
Instructions
Cook pasta according to package instructions until al dente
Drain and rinse under cold water to chill
In a large bowl, combine cooked pasta, chickpeas, kale, cucumbers, pickles, red onion, and dill
In a separate bowl, mix Greek yogurt, mayonnaise, and pickle juice until smooth
Pour dressing over salad and toss gently to coat
Fold in crumbled cheddar cheese
Chill for at least 30 minutes before serving
Notes
Chill leftovers in an airtight container for up to 2 days
Swap cheddar for vegan cheese or omit for halal version
Add grilled chicken (cooked separately) for extra protein
Use gluten-free pasta for celiac-friendly option