Description

This vibrant pasta salad combines tender macaroni with protein-rich chickpeas, crisp red onion, and shredded carrots, all tossed in a creamy, tangy dill pickle dressing. Fresh kale adds a pleasant texture and color, making for a satisfying and flavorful dish that is perfect for gatherings or a hearty lunch.

Ingredients

Scale

12 ounces elbow macaroni or small pasta shape
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup finely diced red onion
1/2 cup shredded carrots
1 cup chopped kale, stems removed
1/4 cup fresh dill, chopped, plus more for garnish
For the Dill Pickle Dressing:
1/2 cup mayonnaise (or vegan mayonnaise)
1/4 cup dill pickle juice
1 tablespoon Dijon mustard
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Salt to taste

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Instructions

Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool completely.
While the pasta cooks, prepare the dressing: In a medium bowl, whisk together mayonnaise, dill pickle juice, Dijon mustard, minced garlic (or garlic powder), onion powder, black pepper, and salt until smooth. Taste and adjust seasoning as needed.
In a large mixing bowl, combine the cooled pasta, rinsed chickpeas, diced red onion, shredded carrots, chopped kale, and chopped fresh dill.
Pour the dill pickle dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, give the salad another gentle toss. Garnish with additional fresh dill if desired.

Notes

For best flavor, prepare this salad a few hours in advance or even the day before serving.

Adjust the amount of dill pickle juice to your preference for tanginess.

To make this recipe vegan, ensure you use a plant-based mayonnaise.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutrition

Calories: 380
Fat: 18g
Carbohydrates: 48g
Protein: 14g