Healthy Dill Pickle Pasta Salad
This Healthy Dill Pickle Pasta Salad is bright, tangy, and packed with wholesome ingredients for a refreshing, nutritious meal or side dish.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
- 8 ounces whole wheat pasta
- 1 cup diced cucumber
- 1 cup halved grape tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh dill
- 1 cup diced cooked chicken breast
- 1/2 cup diced turkey bacon
- 1/2 cup plain Greek yogurt
- 2 tablespoons dill pickle juice
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Drain and rinse under cold water. Set aside.
- While the pasta cooks, dice the cucumber, halve the grape tomatoes, and finely dice the red onion. Chop the fresh dill and set aside. Dice the cooked chicken breast into bite-sized pieces. Cook the turkey bacon in a skillet over medium heat until crispy, then drain and dice.
- In a small bowl, combine the Greek yogurt and dill pickle juice. Whisk until smooth and creamy. Add salt and pepper to taste.
- In a large mixing bowl, combine the cooked and cooled pasta, diced cucumber, grape tomatoes, red onion, fresh dill, cooked chicken, and turkey bacon. Pour the dressing over and gently toss to coat.
- Cover and refrigerate for at least 30 minutes before serving. Adjust salt and pepper if needed. Serve cold or at room temperature.
Notes
- Avoid overcooking pasta to keep it firm and prevent mushiness.
- Rinse pasta under cold water after cooking to stop the cooking process and cool the pasta.
- Start with 2 tablespoons of pickle juice and adjust to avoid overpowering the salad.
- Chill the salad to allow flavors to meld beautifully before serving.
- Crispy turkey bacon adds a delightful crunch and flavor contrast.