Dill and Egg Pasta Salad

Course: Salad, Side Dish

Cuisine: North American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 415kcal

Author: Lord Byron's Kitchen

The simplicity of a Dill and Egg Pasta Salad is what makes it so delicious and appealing to the masses. You can buy ready-made pasta salads from any grocer, but why would you when you can make them so much better at home? Plus, you get to control the amount of preservatives too!

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Ingredients

450 grams pasta, cooked and drained
12 large eggs, hardboiled, peeled, and roughly chopped
1/2 cup fresh dill
2 tablespoons fresh parsley, finely chopped
1 cup mayonnaise
1/4 cup dill pickles, finely chopped
2 tablespoons dill pickle juice
1 tablespoon sugar
1 tablespoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon celery salt
1/4 teaspoon salt

Instructions

Placed the cooked, cooled pasta into a large mixing bowl along with the chopped hard boiled eggs, fresh dill, and chopped parsley. Set aside.
In a smaller bowl, whisk together the mayonnaise, dill pickles, dill pickle juice, sugar, onioin powder, ground black pepper, celery salt, and salt.
Pour the sauce mixture into the bowl with the pasta and eggs. Toss until well mixed and combined.
Cover and refrigerate for at least four hours before serving.

Nutrition