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Egg and Sweet Pickle Pasta Salad

Egg and Sweet Pickle Pasta Salad Recipe

If you like egg salad, you'll love this pasta. The dressing has sweet pickle juice in it which gives the salad an extra zip. It can be a side or a main meal.


4 servings, 6 1/2 cups


25 minutes to assemble

Ingredients 1/2-16 oz box (8 oz) Notta Pasta Fettuccine
1-16 oz jar sweet bread and butter pickles
1/2 cup mayonnaise
Salt and fresh cracked pepper
6 large hard boiled eggs, chopped
1 cup chopped celery
1/2 cup chopped parsley
1/2 cup minced sweet or red onion
1. Bring a large pot of water to boil. Meanwhile, make dressing by draining 1/2 cup of pickle juice from jar into a small bowl. Add mayonnaise to juice and whisk until smooth. Salt and pepper to taste. Set aside.
2. Salt boiling water and cook Notta Pasta according to box instructions. Drain but don't rinse. Pour pasta into a large bowl and add dressing. Mix well and let sit 10 minutes in refrigerator to absorb flavors.
3. Finely chop pickles to measure 1/2 cup. Add pickles, eggs, celery, parsley and onion to pasta. Toss to combine, adding salt if needed. Serve. Rice pasta salads are best served the day they are prepared. Refresh leftovers with a bit of pickle juice.

Egg and Sweet Pickle Pasta Salad

Nutrition Facts:*



FAT: 17g 


SODIUM: 1030mg 

CARBS: 73g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Egg and Sweet Pickle Pasta Salad

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