Deviled Egg Pasta Salad
from http://erecipecards.blogspot.com/

"I like this dish for a couple of reasons... First, the unusual shape of the pasta. Sure a standard elbow macaroni salad usually ends up at the table, but the cone and flower topped shape of the Campanelle Shaped Dry Pasta makes the dish look distinctive and also has lots of nooks and crannies to hold the sauce (mayo in this case).

Next, there is a little pickle brine in the mayo. Not much, just a couple of Tbsp, but enough to add an extra little something something to the taste (always leave them wondering what that secret ingredient is).

And finally, colorful dish and garnish. In this case beautifully colored paprika accents the bright yellow of the mustard and egg. Flecks of red from the minced red onion and green from celery help make what could have been a pretty bland looking salad something that looks worth a spoonful or better yet a second spoonful when you go back for seconds!

So enjoy as this combination of tastes, a cold pasta salad (that travels well) that combines the tastes of an excellent mayo based pasta salad with all the flavors of deviled eggs... Deliciousness!"

Cut recipe in half or quarters, for one person.

1 pound campanelle shaped dry pasta (can use elbow macaroni)
2 cups mayonnaise
4 Tbsp yellow mustard
2 Tbsp brine from pickle jar [I assume dill pickle brine]
6 large hard boiled eggs
3 ribs celery, very small dice
1/2 medium red onion, small dice
1/3 cup sweet relish
large pinch of sea salt and several turns of a pepper grinder to taste
generous sprinkle of smoked paprika, for garnish

Prepare the pasta according to the directions on the box. For chewier al dente style cooking, boil for one less minute than recommended on package.

Drain and shake dry. Do not rinse as this will wash away the starch that helps the pasta stick to the sauce (mayonnaise in this case), keeping your pasta coated and not runny. [Most recipes for macaroni salad say to rinse the starch off. Rinsing in cold water brings the temperature of the pasta down. It also keeps the pasta loose for the salad. When left unrinsed, the starchy coating can make the pasta gummy and clump together.]

Remove hard boiled eggs from their shells, dice in large chunks - just slightly smaller than the size of the pasta.

Combine all your other ingredient, except the eggs. You want to add those very last so you can fold them in gently.

Add pasta to your sauce and mix well. Fold in your boiled egg. Garnish with paprika.

Serve Chilled.