Pea and Gherkin Pasta Salad
I like this pasta salad at barbecues because it contains peas and sweet gherkins which give it some bite.
Ingredients
Serves: 7
- 1 cup macaroni
- 3 eggs
- 1/4 cup Ranch-style salad dressing
- 1 teaspoon white sugar
- 2 teaspoons white wine vinegar
- salt to taste
- 1/4 teaspoon ground black pepper
- 2 cups frozen green peas, thawed
- 3 spring onions, chopped
- 2 medium sweet gherkins, chopped
- 2 stalks celery, chopped
- 1 cup grated Cheddar cheese
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- 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, spring onion, gherkins, celery and cheese. Pour dressing over salad; mix well and chill before serving.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(30)
Reviews in English (21)
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 - 01 Jul 2001 (Review from Allrecipes USA and Canada)
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 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 - 10 Apr 2005 (Review from Allrecipes USA and Canada)
Fantastic salad!! Didn't have any celery so chopped up a med. red bell pepper for crunch, added sliced black olives & served it on a bed of Romaine lettuce. So good there were no leftovers. I will make this again soon!!!! Thanks for the recipe. - 10 Aug 2005 (Review from Allrecipes USA and Canada)