Ursula's Kickass Pasta Salad
I've never followed a recipe for this, so these measurements my best aproximation for a good batch. I think my recipe stands out because I use a LOT of eggs and a higher crunchy veggie-to-pasta ratio, and the crunchies are finely chopped, which adds more flavour. The garlic powder and celery salt, also make it pop. Since it has so much protein, it's practically a meal in itself. Will keep for 2 days.
INGREDIENTS
1 pound pasta (shells, rotini, penne, elbows, etc.)
about 2 tsp salt
8 eggs
2 large cans of tuna, packed in water
4 ribs of celery
1 medium sweet (Vidalia) onion
1 medium bell pepper
1 cup mayonaise (I prefer Duke's)
yellow mustard (about 1-2 big pffbbbbttts)
1/2 tsp garlic powder
1/2 tsp celery salt
1/2 tsp black pepper
1 tsp salt
paprika
DIRECTIONS.
Cook the pasta according to the package directions. Drain and rinse in cold water.
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Put the eggs in a large saucepan. Fill with water and bring to a boil. Turn the heat down to medium and let boil for 8 minutes. Drain the water and fill the pot with cold water. When cool enough to handle, peel and chop. If you want, you can slice 2-3 of the eggs to lay on top.
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Finely chop the onion, celery and bell pepper - about halfway between minced and diced.
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Drain the tuna and flake finely with a fork,
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In a large bowl, mix the chopped veggies, tuna, spices, mayo and mustard.
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Add the pasta and eggs and carefully fold them in. I usually use my hands for this so I don't beat up the pasta and eggs any more than I have to.
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Transfer to a serving bowl, top with the egg slices and lightly sprinkle with more paprika
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