Today's recipe is a twist on a tuna pasta salad by using canned salmon instead and adding hard cooked eggs, diced dill pickles, grainy Dijon mustard and lots of fresh chopped dill.
One pound pasta
Three five-ounce cans salmon
Four large eggs, hard boiled
1/2 cup celery
1/3 to 1/2 cup dill pickles, well drained
1/3 cup fresh dill
For one pound of pasta and three five-ounce cans of salmon, you'll need to hard boil four large eggs in just enough water to cover.
Just as the water comes to a gentle simmer, adjust the heat so it stays at a gentle simmer and set the timer for exactly 12 minutes and, once the pasta water comes to a boil, add the pasta and cook that according to directions.
While you're keeping your eye on the eggs and pasta take a minute to finely diced about 1/2 cup celery and finely chop about 1/3 - 1/2 cup well drained dill pickles and also chop about 1/3 cup fresh dill.
Run cold water over the eggs when they're done to cool those down, but instead of running cold water over the pasta to cool it down, add it to a large baking tray and spread it out and toss it with a little bit of vegetable oil.
Once the pasta has cooled down, add it to a large mixing bowl and add the diced celery, diced pickles, chopped fresh dill, add a couple of tablespoons of grainy Dijon mustard and add as much mayonnaise as you need to give it a good pasta salad consistency.
Then, add the three cans of well drained salmon, add the chopped, hard-cooked eggs and gently toss those to combine.
Obviously, you could use canned tuna instead, and use any small dried pasta you like.