Ingredients:

  • 1 lb dry rotini pasta
  • 2 tbsp sea salt
  • 1 cup English cucumber, quartered and sliced
  • 1 large red bell pepper, finely diced
  • 0.5 cup red onion, soaked and drained
  • 1 cup frozen sweet peas, thawed
  • 0.5 cup shredded carrots
  • 4 oz full-fat cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 0.5 cup mayonnaise
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp sweet pickle juice
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Bring a large pot of water to a boil and add 2 tablespoons of sea salt. Cook the rotini pasta for about 8 minutes. Check for a firm al dente bite.
  2. Drain the pasta in a colander and immediately rinse with cold water to stop the cooking process and remove excess surface starch.
  3. While the pasta cools, place your diced red onions in a small bowl of cold water for 10 minutes, then drain.
  4. In a large mixing bowl, combine the 4 oz softened cream cheese and 0.5 cup Greek yogurt. Whisk until no lumps remain.
  5. Add the 0.5 cup mayo, lemon juice, pickle juice, and spices. Whisk until the mixture looks glossy and velvety.
  6. Prep the garden. Fold in the cucumbers, bell peppers, carrots, and the 1 cup of thawed peas.
  7. Add the cooled rotini to the bowl. Use a spatula to toss until every spiral is fully coated.
  8. Fold in the 2 tbsp of fresh dill at the very end to keep the color vibrant.
  9. Chill. Let the salad sit in the fridge for at least 30 minutes. Check if it needs an extra splash of pickle juice before serving.