Light Dill Pickle Rotini Pasta Salad
Light Dill Pickle Rotini Pasta Salad with whole wheat pasta, Greek yogurt, dill pickles, cheddar, celery, and red onion.
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Equipment
Ingredients
- 8 ounces whole wheat rotini pasta
- ¾ cup dill pickles chopped
- ⅓ cup dill pickle juice
- ½ cup plain nonfat greek yogurt
- ⅓ cup light mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoon fresh dill chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- ½ cup celery diced
- ⅓ cup red onion finely diced
- ½ cup reduced-fat sharp cheddar cheese diced
Instructions
- Bring a large pot of water to a boil. Add the rotini pasta. Cook the pasta according to the package directions. Drain the pasta in a colander. Rinse the pasta under cold water.
- Add the cooled pasta to a large mixing bowl. Pour the dill pickle juice over the pasta. Stir the pasta until coated. Let the pasta sit for 5 minutes.
- In a small mixing bowl, add the Greek yogurt, light mayonnaise, Dijon mustard, fresh dill, garlic powder, onion powder, black pepper, and salt. Whisk the dressing until smooth.
- Add the chopped pickles, celery, red onion, and cheddar cheese to the pasta. Pour the dressing over the pasta mixture. Stir until the pasta salad is evenly coated. Cover the bowl. Refrigerate for at least 30 minutes. Stir before serving.
Notes
Serving Size: ¾ Cup Pasta Salad
Nutrition
Calories: 148kcalCarbohydrates: 20gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 474mgPotassium: 76mgFiber: 4gSugar: 4gVitamin A: 84IUVitamin C: 1mgCalcium: 77mgIron: 3mg
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