Directions:
- Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
- Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
- In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
- In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.14 Kcal (1705 kJ) | ||
| Calories from fat | 325.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.15g | 56% | |
|---|---|---|---|
| Cholesterol | 131.23mg | 44% | |
| Sodium | 1174.16mg | 49% | |
| Potassium | 291.85mg | 6% | |
| Total Carbs | 15.96g | 5% | |
| Sugars | 6.68g | 27% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 6.67g | 13% | |
| Vitamin C | 23.1mg | 38% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 10.2mg | 57% | |
| Calcium | 114.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 200.15 Kcal (838 kJ) | ||
| Calories from fat | 159.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.77g | 56% | |
|---|---|---|---|
| Cholesterol | 64.51mg | 44% | |
| Sodium | 577.23mg | 49% | |
| Potassium | 143.48mg | 6% | |
| Total Carbs | 7.84g | 5% | |
| Sugars | 3.29g | 27% | |
| Dietary Fiber | 1.27g | 10% | |
| Protein | 3.28g | 13% | |
| Vitamin C | 11.3mg | 38% | |
| Vitamin A | 0.3mg | 23% | |
| Iron | 5mg | 57% | |
| Calcium | 56.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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