Ham and Pickle Pasta Salad

4 servings

Ingredients

• 350 g small ring-shaped dry pasta

• 1 cup (250 mL) frozen green peas

• 4 large eggs

• ¾ cup (180 mL) pickle mayonnaise

• 3 tbsp (45 mL) milk

• 1 tbsp (15 mL) dill pickle juice

• 1 tsp (5 mL) Dijon mustard

• ½ tsp (2.5 mL) table salt

• ¼ tsp (1.25 mL) ground black pepper

• 1 ½ cups (375 mL) cooked ham, finely diced

• ¾ cup (180 mL) diced dill pickles

• ¼ cup (60 mL) chopped fresh dill

Preparation

1. In a large pot of boiling salted water, cook the pasta according to the package directions. Add the green peas during the last minute of cooking. Drain and rinse under cold water to stop the cooking process, then drain again. Set aside.

2. In a small pot of boiling water, carefully add the eggs and cook for 6 minutes. Immediately transfer the eggs to a bowl of ice water. Let cool, then carefully peel under cold running water.

3. In a large bowl, combine the pickle mayonnaise, milk, pickle juice, Dijon mustard, salt, and pepper.

4. Add the cooled pasta, green peas, ham, pickles, and dill to the bowl with the dressing. Gently toss until all the ingredients are evenly coated.

5. Divide the pasta salad among 4 bowls. Cut the soft-boiled eggs in half and place 2 egg halves on each serving. Garnish with additional fresh dill and pepper to taste.