Ingredients
Scale
- 2 cups small pasta (elbows or ditalini)
- 4 hard-boiled eggs (omit for vegan version)
- 1 medium red onion (can use green onions)
- 1 cup chopped pickles (or relish)
- 1 cup mayonnaise (light mayo for lighter version)
- 2 tablespoons pickle juice (or vinegar)
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 teaspoon garlic powder (or fresh garlic, reduced)
- to taste salt
- to taste pepper
- 1 teaspoon paprika (or smoked paprika)
- 2 stalks green onions (optional garnish)
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and cool under cold water.
- In a large mixing bowl, combine mayonnaise, pickle juice, Dijon mustard, garlic powder, salt, pepper, and paprika to create the dressing.
- Chop the hard-boiled eggs and add them to the dressing along with the cooled pasta.
- Dice the red onion and pickles; fold them into the salad gently. Adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes before serving. Garnish with green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 186mg