Easy Picnic Pasta Salad (Ready-to-Print Version)
Zesty pasta salad mingles egg, pickle, and onion for a crowd-pleasing, make-ahead summer dish.
# What You’ll Need:
→ Pasta Salad Base
01 -
8 ounces elbow macaroni or ditalini pasta
02 -
6 large eggs
03 -
1 cup mayonnaise (full-fat recommended)
04 -
2 tablespoons Dijon mustard
05 -
2 tablespoons sweet pickle juice
06 -
1/2 cup finely diced dill pickles
07 -
1/4 cup finely chopped red onion
08 -
1/4 teaspoon smoked paprika, plus extra for garnish
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
→ Optional Garnish
11 -
2 green onions, thinly sliced
12 -
Additional smoked paprika
# Step-by-Step Guide:
01 -
Bring a large pot of salted water to a boil. Cook pasta just past al dente, about 8–9 minutes, then drain and immediately rinse with cold water until completely cool. Set aside.
02 -
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, turn off heat, cover, and let stand for 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel while still slightly warm.
03 -
Roughly chop eggs into bite-sized pieces and set aside.
04 -
In a large mixing bowl, whisk mayonnaise until smooth. Add Dijon mustard, sweet pickle juice, smoked paprika, salt, and black pepper, stirring until well combined.
05 -
Fold cooked pasta, chopped eggs, diced pickles, and red onion gently into the dressing mixture using a soft spatula. Mix just until ingredients are evenly distributed and egg pieces remain intact.
06 -
Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.
07 -
Before serving, sprinkle with extra smoked paprika and green onions if desired. Serve cold.
# Handy Tips:
01 -
Letting the salad chill several hours enhances the flavor and texture.
02 -
Chopping eggs while slightly warm gives a cleaner cut and improved appearance.
03 -
Do not skip the pickle juice; it provides tang and depth.
04 -
Use a soft spatula to fold ingredients, preserving egg texture.