Ingredients
Scale
- ½ pound short pasta (macaroni, elbows, or rotini)
- 1 cup frozen peas
- 1 red bell pepper (diced)
- 1 carrot (grated)
- 1 red onion (finely chopped)
- 1 rib celery (thinly sliced)
- ½ cup dill pickles (chopped)
- ½ cup mayonnaise (or vegan mayo)
- ½ cup Greek yogurt (or non-dairy yogurt)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sugar (optional)
Instructions
- Cook short pasta in a large pot of salted boiling water according to package instructions. Add frozen peas halfway through cooking.
- Drain the pasta and peas in a colander, then rinse under cold water to cool.
- In a small bowl, whisk together mayonnaise, yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar until smooth.
- In a large mixing bowl, combine cooled pasta and peas with diced bell pepper, grated carrot, chopped onion, sliced celery, and dill pickles. Pour in the dressing and mix well.
- Serve immediately or chill until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg