Pea and Gherkin Pasta Salad

    40 minutes

    I like this pasta salad at barbecues because it contains peas and sweet gherkins which give it some bite.

    31 people made this

    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

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
    2. 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.
    3. Whisk together the salad dressing, sugar, vinegar, salt and pepper.
    4. 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    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)