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
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. |