Tip: For a pretty presentation, garnish with a little paprika and lay slices of hard boiled eggs across the top. Other add-ins: Sliced or chopped black or green olives, chopped or grated carrot, green, red or yellow bell pepper, red onion, frozen, thawed green peas, sliced green onion, chopped, boiled eggs, seeded and chopped tomatoes, seeded and chopped cucumber, cooked, crumbled bacon, shredded or cubed cheese, Cajun seasoning, garlic powder, and fresh herbs are all good choices. Refrigerate before serving for at least 2 hours, or overnight, if possible toss again before serving, stirring in additional mayonnaise or pickle juice if more moisture is needed.Ĭook's Notes: I use Zatarain's Creole mustard and bread and butter fridge pickles and juice. Taste, add salt and pepper, taste and adjust as needed. Top with the onion, celery, pimentos, pickles and pickle juice and toss. Drain, rinse and drizzle with olive oil add to serving bowl. Cook pasta in well salted water until al dente according to package directions. In a large serving bowl, whisk together the dressing ingredients set aside.
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