I stumbled into this perfectly pickled pasta salad quite by accident. I was Googling for pasta salads and saw a recipe for dill pickle salad. It sounded interesting so I clicked on the link to Delish and found the recipe was behind a paywall. I could see part of the recipe, but not all of it. I saw that it called for eggs, pickles, green peppers and was cut off, but I was intrigued.
However, the idea of eggs, green pepper, OLIVES and dill pickles did not sound appealing to me for some reason. I decided to use bread and butter pickles instead – mostly because that’s what I had on hand since one of my kids ate all the baby dill pickles in one sitting. Still, I wasn’t sure how the eggs were going to play out, but I’ll try anything once.
The olive addition was another weird combo to me, but I love olives and decided it was worth a shot. I’m glad I did because this is a delightful pasta salad.
Some how it all works together – producing a different yet delicious pasta salad. I promise you of you bring this to the pot-luck there won’t be any leftovers.
|Prep Time||30 minutes|
- 3/4 cup Hellman's Mayonnaise
- 3/4 cup sour cream
- 3 tbsp bread and butter pickle juice
- 2 tbsp Durkees
- 2 tbsp celery seed
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 16 oz box rotelle pasta - cooked, drained, cooled
- 4-5 eggs hard boiled, peeled, chopped
- 4-5 stalks celery, chopped
- 1 green pepper, chopped
- 1/2 cup bread and butter pickles, chopped
- 1/4 cup red onion, chopped
- 1/4 cup green pimento stuffed olives, chopped
- 1/4 cup carrots, grated or chopped
Pickle Pasta Salad
- In medium bowl add mayo, sour cream, celery seed, Durkees, salt and pepper and whisk together. Set aside.
- In large bowl add chopped ingredients. Add dressing and gently fold ingredients until well incorporated. Serve right away or place in fridge overnight so flavors can develop together. Garnish with pickles and enjoy!
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