Instructions

1. 1

   Cook the fusilli in plenty of salted water until al dente following the package, then rinse under cold water and drain very well.

2. 2

   Hard-boil the eggs for 9 minutes, cool them under cold water, peel and dice. Blanch the peas briefly in boiling water and let them cool.

3. 3

   For the dressing, whisk the mayonnaise, yogurt, pickle brine, sugar, salt and pepper until smooth.

4. 4

   Finely dice the gherkins and onion, then fold them through the pasta together with the eggs, peas and dressing.

5. 5

   Chill the salad for at least 1 hour so the flavours meld, and season again generously before serving.