Total Time
Prep 10 mins
Cook 12 mins

This is a simple recipe, but not plain by any means. It needs to be chilled for atleast 4 hours before serving.

Ingredients Nutrition


  1. Cook pasta until al dente.
  2. Drain.
  3. Rinse under cold water until completely cool.
  4. Drain.
  5. Combine mayonnaise, pickle juice, garlic and mustard powder and whisk to blend well.
  6. Put all salad ingredients into a big bowl, pour dressing over and combine well.
  7. Season to taste.
  8. Chill several hours before serving.
Most Helpful

I've been meaning to review this for more than a year..... People love this pasta salad. the thing that makes it different is that it doesn't use "itlalian dressing"(those are good too). One note: if making a day ahead, don't put in the hard boiled eggs until the morning of the party, or the yolks will completely disintegrate. I have subbed red sweet pepper for the pimento- subbed ready made relish for the chopped pickle every time, and used just a touch of garlic powder in lieu of the real thing. Still turned out great. you'll get lots of compliments with this one.

nannylou May 01, 2009

This was served with our Easter meal and I used some of the tips the other reviewer placed. Excellant and superb. Wonderful taste to this salad, thanks Evelyn :)

Shirl (J) 831 April 16, 2006

My Gosh, Girl, this is a great little pasta salad! I used bread and butter pickles, chopped, the juice of the pickles, and omitted the green pepper. Came out lovely! Went really well with bar-b-q'd ribs! Thanks for sharing, evelyn, I'll be making this often. Laudee

Laudee July 09, 2004