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Summertime Pasta Salad

Ingredients

Salad Base

  • 1 box cooked protein-infused fusilli pasta
  • 1 can chickpeas (drained and rinsed)
  • 1 cup chopped celery (about 4 stalks)
  • 1 cup finely diced red onion (½ medium-sized onion)
  • 1 cup chopped tomatoes (2 medium or 1 cup cherry)
  • 1 cup sliced black olives
  • 1 cup chopped artichoke hearts
  • 1 cup chopped pickles
  • ½ cup fresh dill chopped
  • 4 tbsp capers

Creamy Dill Yogurt Dressing

  • ½ cup plain unsweetened vegan yogurt
  • ½ cup chopped dill
  • 2 tbsp olive oil
  • 1/2 lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste

Instructions

Cook the pasta

  • Prepare pasta according to package instructions. Drain, rinse with cold water, and set aside to cool.

Chop and combine

  • In a large bowl, mix the chickpeas, celery, red onion, tomatoes, olives, artichokes, pickles, capers, and dill.

Make the dressing

  • In a separate bowl, whisk together the yogurt, dill, olive oil, lemon juice, mustard, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Assemble the salad

  • Add the cooled pasta to the veggie mixture. Pour the dressing over and toss everything together until evenly coated.

Chill & serve

  • Let the salad chill in the fridge for at least 30 minutes before serving. It tastes even better the next day!