Pasta Salad
Today was a perfect day for a pasta salad. It was very hot again and we spent most of the afternoon working in the garden, so when we finally came inside we were ready for something quick and cold for supper. I had cooked the pasta and the eggs in the morning and put them into the refrigerator, and I followed the recipe below except I used two cans of salmon instead of one, added garlic powder (to taste) to the mayonnaise, and used green onions instead of the chopped onions. My family really likes salads and everyone said this pasta salad was delicious!
Ingredients
2 pounds pasta
6 boiled eggs, chopped
1 small bag of frozen peas
1 red pepper, cut in strips
1/2 cup finely-chopped onion
1 cup celery, chopped
1 cucumber, chopped
1 can salmon
mayonnaise or salad dressing
salt to taste
Cook, drain, and chill the pasta by running under cold water. Boil the eggs, cool them in cold water, then peel and chop. Combine all the ingredients, mix, and chill for at least one hour.
Written by Shirley | Filed Under Cooking & Baking from Scratch, Frugality & Nutrition series, My Family's Favorite Recipes, My Soy-Free Recipes
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