Seashell Pasta Salad

Prep Time: 20 mins | Cook Time: 9 mins | Course: Dinner | Serves: 6 

Pasta salad with mini seashell pasta, black olives, dill pickles, and boiled eggs. Perfect for a seashore picnic or any occasion. Pasta often absorbs all the moisture or sauce after sitting for a bit; adding some buttermilk helps revive the desired saucy consistency without adding more mayonnaise. 

16 oz small seashell pasta, cooked, drained, and cooled

½ cup mayonnaise 

¼ cup mustard 

¼ cup dill relish or diced pickles

1 Tbsp red wine vinegar 

Salt and pepper, to taste

2 green onions, minced

3 oz sliced black olives

2 Tbsp parsley, chopped

4 oz mozzarella or cheddar cheese, diced, or fresh mozzarella pearls

4 boiled eggs, chopped 

¼ cup buttermilk, or more as desired

In a large mixing bowl, layer cooked and somewhat cooled pasta shells, mayonnaise, mustard, dill pickles, red wine vinegar, salt, pepper, olives, parsley, cheese, eggs, and buttermilk. Stir together tasting for seasoning and desired sauce consistency, then refrigerate. When ready to serve, check to see if the pasta has soaked in all the sauce and stir in more buttermilk as desired.