Functional Dill Pickle Protein Pasta Salad

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YIELD
2 Servings

What You Need

Salad Base

  • 1½ cups chickpea or lentil pasta, cooked and cooled

  • ½ cup dill pickles, finely chopped

  • ½ cup Dandy celery, finely diced (include leaves if fresh)

  • ¼ cup red onion, finely diced

  • 2 tbsp fresh dill, chopped

  • ½ cup microgreens (broccoli, radish, or pea shoots)

Light Creamy Dressing

  • 3 tbsp plain Greek yogurt

  • 1 tbsp avocado mayo

  • 3 tbsp pickle juice

  • 1 tbsp fresh lemon juice

  • 1 tsp Dijon mustard

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • 1–2 tsp olive oil (for improved texture)

  • Small pinch honey or maple syrup (optional, for balance)

  • Salt and black pepper to taste

Make It

1. Cook the pasta

  • Cook chickpea or lentil pasta to al dente (avoid overcooking).

  • Drain, rinse with cold water, and let cool completely.

2. Prepare the vegetables

  • Finely chop pickles, Dandy celery, red onion, and fresh dill.

3. Make the dressing

  • In a bowl, whisk together Greek yogurt, avocado mayo, pickle juice, lemon juice, Dijon mustard, garlic powder, onion powder, olive oil, and optional honey/maple.

  • Season with salt and pepper to taste.

4. Combine

  • In a large bowl, mix cooled pasta with chopped vegetables and dressing. Toss until evenly coated.

  • Add microgreens

  • Gently fold in microgreens just before serving to preserve texture and nutrients.

  • Chill

  • Refrigerate for 20–30 minutes to allow flavors to meld.

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