Description
A refreshing and creamy pasta salad perfect for summer gatherings.
Ingredients
Scale
- 16 ounces small-shaped pasta, cooked according to package directions, rinsed and drained
- 3 stalks celery, diced small
- 1 cup red bell pepper, diced small
- ½ cup red onion, diced small
- 4 to 6 hard-boiled eggs, peeled and coarsely diced; plus a few whole slices reserved for garnishing
- 2 cups Mayonnaise or Miracle Whip
- ¼ cup granulated sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ¼ cup sweet pickle relish
- ½ teaspoon garlic, finely minced
- ½ teaspoon celery seed
Instructions
- Cook the pasta according to package directions, rinse under cold water to chill it slightly, and drain well. Transfer to a large mixing bowl.
- Add the celery, bell pepper, red onion, and diced eggs to the bowl and toss well to combine.
- In a medium bowl, whisk together the mayonnaise or Miracle Whip, sugar, Dijon, apple cider vinegar, and Worcestershire sauce until sugar has dissolved.
- Add the relish, garlic, and celery seed to the dressing mixture and whisk to incorporate.
- Pour the dressing over the pasta and vegetables and toss well to combine.
- Garnish with a few whole slices of egg before serving. Serve immediately or cover and refrigerate to serve chilled.
Notes
- While the pasta is cooking, chop the vegetables to save time.
- Mayo or Miracle Whip can be used depending on personal preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg