I remember being in college and I came across a recipe in a Chatelaine magazine that had a twist on the classic tuna salad. I had passed on the recipe to my family and since then this recipe has gone through many changes, deletions and additions. This has been my take on the recipe and a favorite around here whenever a quick lunch is needed.
1 cup of rigatoni, penne or elbow macaroni pasta
1 tbsp salt
2 small cans of tuna, drained
¼ cup chick peas
¼ cup of chopped stuffed pimentos
4 mini pickles, sliced
¼ red onion, chopped (or ¼ cup green onions, chopped)
1 tbsp of hot pimento paste
2 tbsp of mayo
Bring water to boil. Add salt and pasta. Cook for 10-12 minutes. Drain.
In a bowl add tuna, chick peas, pimentos, pickles, green onions, pimento paste, mayo. Mix well. Then add pasta and mix well. Place in bowls .