Description
A creamy and tangy twist on classic pasta salad, combining the flavors of deviled eggs for a delightful side dish perfect for gatherings.
Ingredients
Scale
- 8 ounces small pasta, like elbows or ditalini
- 3/4 cup mayo
- 1 tablespoon pickle juice
- 1 tablespoon Dijon mustard
- 6 hard-boiled eggs, peeled and diced
- 1/2 cup red onion, finely chopped
- 1/3 cup chopped pickles
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika, plus more for serving
- Salt and pepper to taste
- Green onions, sliced, for serving
Instructions
- Cook the pasta according to package instructions until al dente. Once cooked, drain and rinse it in cold water to stop the cooking process. Transfer the cooled pasta to a large mixing bowl.
- Add the mayo, pickle juice, Dijon mustard, diced eggs, red onion, chopped pickles, garlic powder, paprika, and a sprinkle of salt and pepper to the pasta.
- Gently toss everything together until well combined, letting the creamy goodness coat every little piece of pasta and all that comforting egg and crunch.
- Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
- Before serving, sprinkle with additional paprika and sliced green onions to add a dash of color and flavor.
Notes
Make-ahead magic: Prepare this pasta salad a day in advance for an even tastier experience! Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No cooking after pasta boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 240mg