Recipe: Tuna Pasta Salad

TUNA PASTA SALAD

1 pound uncooked pasta (elbows, small shells, or shape of your choice)
1 tablespoons olive oil
3 stalks celery, chopped
2 carrots, chopped
1 green bell pepper, chopped
1 tablespoon green pickle relish
1 teaspoon basil
dash each of salt and pepper
2 cans (6 oz each) tuna, drained
1 1/2 cups mayonnaise
3 hard-boiled eggs, sliced
1/4 cup chopped fresh parsley (for garnish)
1 tablespoon paprika (for garnish)

Boil water for pasta in a large pot. Cook pasta according to package directions. Drain, rinse with cold water and drain well; set aside.

Pour olive oil into a large mixing/serving bowl. Add celery, carrots and green peppers and stir.

Add relish, basil, salt and pepper and stir. Add pasta to mixture in bowl. Add tuna and mayonnaise and mix all together well. If desired, transfer mixture to a serving bowl.

Add sliced hard-boiled eggs to top. Garnish with parsley and paprika. If desired, refrigerate and serve chilled. Refrigerate leftovers.

Makes 4 servings
Adapted from source: How to Cook: A Guide for Men Who Don't by Paul Gaj