Recipe Files: Tuna Egg Pasta Salad

Now that barbecue season is here cold side dishes are popular again. This simple pasta salad makes a great addition to a meal and is also perfect on its own. 

Ingredients:

• 1 lb uncooked elbow macaroni (I used vegetable pasta)
• 1 tsp salt
• 1/2 c chopped green onion
• 1 Tbsp parsley
• 3 hardboiled eggs (chopped)
• Two 5 oz cans of tuna (in water)
• 1/2 c mayonnaise
• 1/4 c sour cream
• Ground pepper

Instructions:

1. Boil pasta, adding salt to the water. Simmer for about 10 minutes until the macaroni is just past al dente. Remove from heat, drain and rinse with cold water.

2. While the macaroni is cooking, combine green onion, parsley, eggs, tuna, mayonnaise and sour cream in a bowl. Add the cooked and drained macaroni. Add ground pepper to taste.

3 Chill in the refrigerator for at least an hour--though it always tastes better the second day, after the flavors have combined.