Easy Picnic Pasta Salad (Printer-Friendly)
Eggs, pickles, and tangy sauce boost this creamy pasta, making every bite ideal for easy picnics.
# List of Ingredients:
→ Pasta Base
01 -
12 ounces elbow macaroni or ditalini, cooked just past al dente
→ Eggs
02 -
8 large eggs, hard-boiled and peeled
→ Salad Vegetables
03 -
1/2 cup finely diced dill pickles
04 -
1/2 cup finely diced red onion
05 -
1/4 cup thinly sliced green onions, plus extra for garnish
→ Dressing
06 -
1 cup full-fat mayonnaise
07 -
2 tablespoons yellow mustard
08 -
3 tablespoons dill pickle juice
09 -
1/4 teaspoon garlic powder
10 -
1/2 teaspoon kosher salt, or to taste
11 -
1/2 teaspoon freshly ground black pepper
→ Topping
12 -
1/2 teaspoon paprika, for garnish
# Preparation Steps:
01 -
Boil pasta in salted water until just past al dente, about 8–9 minutes. Drain and rinse thoroughly with cold water to halt cooking and prevent sticking.
02 -
Place eggs in a pot, cover with cold water, bring to boil, simmer for 10 minutes, then transfer to an ice bath for 5 minutes. Peel and chop eggs into coarse pieces while slightly warm.
03 -
Finely dice dill pickles and red onion. Thinly slice green onions, reserving some green tops for garnish.
04 -
In a mixing bowl, stir mayonnaise until creamy. Blend in mustard and pickle juice, then add garlic powder, salt, and black pepper. Mix until fully homogenized.
05 -
In a large bowl, gently fold together cooled pasta, chopped eggs, pickles, red onion, and green onions. Pour in dressing and mix lightly with a spatula to keep eggs in chunks.
06 -
Cover and refrigerate for a minimum of 2 hours to allow flavors to meld. Just before serving, gently stir, then sprinkle paprika and reserved green onions on top.
# Additional Suggestions:
01 -
Allow salad to chill before serving for optimal flavor development and texture.
02 -
Sprinkle paprika after chilling to preserve vivid color.
03 -
Chopping eggs while slightly warm yields neater pieces.