Description
Gluten free chickpea shell pasta tossed with chopped dill pickles, fresh dill, cheddar cheese cubes, and a creamy tangy dressing made with mayonnaise, Greek yogurt, and dill pickle juice. This high protein gluten free dill pickle pasta salad is a make ahead summer side dish perfect for cookouts, potlucks, and Fourth of July gatherings.
Ingredients
- 8 ounce box High Protein Shell Pasta or 12 ounce Gluten Free Brown Rice Shell Pasta
- 1 cup Dill Pickles, chopped
- 1 cup Cheddar Cheese, cut into small cubes
- 1/2 Yellow Onion, finely diced
- 2 Tbsp Fresh Dill, minced
- 2 Tbsp Dill Pickle Juice
- 1/2 cup Mayonnaise
- 1/2 cup Full Fat Plain Greek Yogurt or Sour Cream
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
Instructions
Cook the pasta per the instructions on the package. Drain and rinse under cold water until cool. Pour into a large mixing bowl.
Add the chopped pickles, cheddar cheese cubes, onion, dill, dill pickle juice, mayonnaise, yogurt, salt and pepper to the mixing bowl. Stir to combine.
Chill in the refrigerator for at least 30 minutes before serving. I like this salad best the next day, so if you can make it the day before you want to serve it.
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- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salads
- Method: Mixing
- Cuisine: American