Salty's Seafood Restaurant Recipes

Nancy’s Mac Salad
The Best Mac Salad in the World. Hands Down.

Serves 12-14

2 pkgs or 2 pounds small shells (Barilla brand preferably)
6 each eggs whole
2-1/2 cups mayonnaise
1/2 cup mustard Classic yellow
1/2 cup green onions (Chopped)
1-cup peas (frozen or fresh)
2 pkgs tuna (Drained)
8 slices American cheese Yellow (Chopped)
3/4 cup dill pickle (Chopped)
Salt to taste (Kosher Preferred)

1. In a large pot add water to 3/4 full.
2. Put the eggs in the water and bring to a boil.
3. Once brought to a boil, add 1-1/2 teaspoons of salt and pasta.
   Note: Yes cook the pasta with the eggs. It takes a step out.
4. Cook until pasta is Al Dente.
   Note: Do not overcook!!! If the pasta is a little to al dente do not worry because the mayo and salt will cook it more and it will soak up the juices.
5. Place pasta in a colander and run cold water over until fully cooled.
6. Take the eggs out and cool separately because they take longer.
7. Drain the water off the pasta for 10 minutes. Yes 10 minutes.
8. In a large bowl add chopped green onions, peas, tuna, and chopped dill pickle.
9. Add pasta to the bowl and mix with the mayo and mustard.
10. Add the chopped egg and add the chopped cheese.
11. Taste with salt and refrigerate.
    Note: Before serving taste for seasoning and add more mayo or mustard depending on how dry the pasta salad is.
12. The most important step is the last one. HAVE FUN!!!!