“This is a colorful and creamy pasta salad with sweet peas and pickles.” - by Amanda Wehling
Ingredients
Adjust Servings
Original recipe yields 6 to 8 servings
Directions
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Whisk together the salad dressing, sugar, vinegar, salt and pepper.
- In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.
Nutrition
Amount Per Serving (7 total)
- Calories
- 240 cal
- 12%
- Fat
- 12.4 g
- 19%
- Carbs
- 20.8 g
- 7%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"I have made this recipe many times. I am not a cheese fan, so I eliminate the cheese and I add dill to it. GREAT quick and easy salad to have for a quick bite or to take to carry in's..." See more"
mn78
"Oh my, so good and easy! My husband loved this and proclaimed it to be his favorite pasta salad. I ran out of ranch dressing (I doubled the pasta) and mixed miracle whip, white vinegar and sugar as..." See more a dressing stretch. Used pickle relish as a sub for the cut up pickles and no celery. Will make again with celery and maybe red onion. Thanks Amanda"
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