Here is a throwback to the old types of pasta salad that you used to see at big picnics. I’ve upped the flavour a bit by adding both tuna and eggs, as well as pickles, their brine and a dash of paprika. I hope you enjoy! This recipe will make 6-8 servings.
1 ½ cups macaroni
1 can tuna, drained
3 hard-boiled eggs, chopped
4 green onions, sliced*
½ green bell pepper, chopped
½ red bell pepper, chopped
2 stalks celery, chopped
2 pickles, diced
1 teaspoon garlic powder
1 teaspoon paprika
1 ½ tablespoons pickle brine
less than 1 cup mayonnaise (add enough to bring together, but not to overwhelm)
1 tablespoon prepared mustard (yellow, Dijon or honey)
salt to taste
ground black pepper to taste
* Click here to learn how to clean green onions.
Cook noodles in a large pot of salted boiling water according to the directions on the package, until al dente. Drain the noodles, and set them aside.
In a large bowl, mix together the pasta, tuna, eggs, green onions, celery, pickles, green and red bell pepper.
In a small bowl, mix together the garlic powder, paprika, pickle brine, mustard, salt, pepper, and about half the mayonnaise. Taste for flavouring.
Add the sauce to the pasta mixture, and mix well to combine. Add more mayonnaise if needed to help bring it together, or if you’d like it creamier. The salad should be a little “wet” at first, as the noodles will soak up the moisture in the dressing, and you want it to be a little wetter at first, so that it is not too dry later. Refrigerate until ready to serve.