Campanelle Shaped Dry Pasta or Elbow Macaroni
Brine from Pickle Jar
hard boiled eggs
Red Onion, small diced
Ribs Celery, very small diced
Sea salt and pepper to taste
For Garnish use A Generous Sprinkle of Smoked Paprika
Prepare the pasta according to the directions on the box. EXCEPT, 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.
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.
via Church PotLuck Side Dish