Use a food processor or food chopper to finely chop the onions and celery.Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise. In place of the small pasta shells, you can also use Ditalini pasta, the tiny little pasta tubes, as pictured in the post. Cook noodles in a large pot of boiling water until al dente.Pour the mayonnaise mixture over the pasta and mix well. In another bowl mix garlic powder, paprika, black pepper, celery seed, mayonnaise, sour cream, sugar, mustard and vinegar. In a large bowl mix pasta, eggs, onion, pimentos, celery, green pepper and relish. To cool the pasta off quickly, run them under cold water a few times. Cook pasta according to package directions and drain.Don’t forget to add salt to the water when cooking the pasta shells.Best if refrigerated for a couple of hours before serving.
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