I finally got brave and turned my camera so it would take a more vertical picture. These are better for Pinterest so they say. I also tried putting text on my photos for the first time. There is hope that this old grandma can get in the groove yet. Now if I can just get brave enough to actually use my DSLR.
When I am making a salad just for me, I always use ingredients that I like. Change or sub ingredients to fit your tastes. I had green onions that needed to be used up, other wise I would have used another variety of finely chopped onion.
Since pasta seems to absorb dressing, it may be necessary to add a little more mayonnaise or some sour cream after the salad has set for awhile.
Deviled Egg Pasta Salad
2 c. small shell pasta or other small pasta
6 eggs, hard cooked
1/2 c. thinly sliced green onion or 1/3 c. finely diced yellow, white or red onion
1/3 c. finely diced red pepper
2 ribs celery, cut in half vertically and thinly sliced on the diagonal
10 black olives, cut into eighths
1 medium dill pickle, finely chopped
2/3 c. mayonnaise
1 T. Dijon mustard
1 T. white wine vinegar
1/4 t. coarse ground pepper
Cook pasta in boiling water according to package directions. Drain. Cool with cold water and thoroughly drain again. Pour into large mixing bowl. Peel eggs and cut in half. Remove yolks and put in a small mixing bowl. Chop the egg whites and add to the pasta. Add onion, red pepper, celery, black olives and dill pickle. Stir to combine ingredients. Using a fork, mash the yolks until very smooth. Add mayonnaise, Dijon mustard, vinegar and pepper to the egg yolks. Beat until well combined. Spoon dressing over the pasta and mix until pasta and vegetables are thoroughly coated. Cover and chill until ready to serve. Makes 4 generous servings.
Linking to these great parties:
Full Plate Thursday
Showcase Your Talent
Catch a Glimpse Party