Ingredients
Scale
- 8 ounces chickpea pasta
- 1/3 cup mayonnaise
- 3/4 cup whipped cottage cheese
- 3 tablespoons distilled white vinegar (up to 1/4 cup)
- 3/4 teaspoon salt
- 3/4 teaspoon sugar
- Splash of pickle juice
- 1/4 cup diced pickles
- 1 bell pepper (red or green), finely diced
- 3/4 cup red onion, finely diced
- 1 stalk celery, finely diced
Instructions
- Cook the chickpea pasta in boiling salted water for about 7 minutes. Drain and rinse under cold water; then transfer to an ice bath to cool completely.
- In a blender or food processor, blend the cottage cheese until smooth.
- In a large bowl, whisk together whipped cottage cheese, mayo, vinegar, salt, sugar, and pickle juice until well combined.
- Finely dice the pickles, celery, bell pepper, and red onion. Optionally soak the onion in ice water to reduce its sharpness.
- Combine cooled pasta and diced vegetables with the dressing in the mixing bowl and stir gently until coated.
- Refrigerate for at least 30 minutes before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg