Ingredients
Pasta (rotini, fusilli, farfalle)
Bell peppers
Cucumbers
Celery
Red onion
Carrots
Toasted nuts or seeds (almonds, sunflower seeds)
Protein (grilled chicken, chickpeas, cubed cheese)
Instructions
1-Cook the pasta: Boil pasta in salted water until al dente; test a minute early to avoid mushiness.
2-Rinse and cool: Drain and rinse under cold water to stop cooking and remove starch for non-sticky texture.
3-Prepare the vegetables: Dice bell peppers, cucumber, celery, red onion, and carrots into small pieces for even distribution.
4-Make the dressing: Whisk olive oil, lemon juice, Dijon mustard, salt, pepper, and dill; stir in Greek yogurt for a creamy version.
5-Combine everything: Toss cooled pasta with vegetables and dressing; add crunchy elements like air fried pasta chips or nuts just before serving.
6-Chill: Cover and refrigerate for at least 30 minutes to let flavors meld.
7-Add final crunch: Just before serving, fold in extra bell peppers, nuts, or reserved air fried pasta; adjust seasoning with lemon or salt.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Cook pasta al dente and rinse with cold water to stop cooking and keep it firm throughout chilling.
🥜 Add nuts, seeds, and any air-fried pasta pieces right before serving to preserve maximum crunch.
🍋 Store dressing separately if making ahead and revive leftovers with a splash of lemon juice and fresh veggies.
- Prep Time: 20 minutes
- Chill: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg