Tuna Salad
(makes about 10 cups)

Ingredients
1 box pasta shells, any size (I prefer medium, not too big or small)
6 boiled egg whites, (no yolks)
4 or 5 baby dill pickles
14-1/2 cup frozen peas (add more or less to suit your taste)
1-2 6 oz cans of Albacore tuna
mayonnaise
milk

Directions
Boil shells according to package directions, drain and rinse until cold. While boiling the pasta, slice the pickles into thin slices, as well as the egg. In a large bowl, add egg, pickle, peas and tuna to shells. Stir in enough mayonnaise to make it just about to a creamy consistency, add a dash of milk and mix well. It's always better to have the salad too dry than too wet, as it's easier to fix. Add salt if desired, although I usually find the pickles provide enough on their own. Refrigerate for 3-4 hours to allow the flavors to develop and become thoroughly chilled. Great for picnics or alone as a main dish!

Submitted by: Katrina Byczek