INGREDIENTS

• 8 ounces whole-wheat elbow macaroni
• ½ cup diced dill pickles
• 1 large celery stalk, diced
• 2 green onions, chopped
• ½ cup plain Greek yogurt
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• 2 tablespoons capers, chopped
• 1 tablespoon caper brine
• 2 teaspoons Dijon mustard
• ½ lemon, zested and juiced
• 1 tablespoon honey
• Salt and pepper, to taste
   

INSTRUCTIONS

1. Cook pasta according to package directions and then strain and rinse with cold water until cooled.
2. Stir together the remaining ingredients until well combined and add cooled pasta.
3. Serve immediately, or store in the refrigerator overnight to allow flavors to develop.
    

SERVES: 6