1 (7 oz.) pkg. pasta salad
1 (12 1/2 oz.) can water packed tuna, drained or 2 (6 1/2 oz.) cans
1 (9 oz.) pkg. frozen peas
1/8 c. diced onion
1 c. celery, chopped
4 hard cooked eggs, diced
Pimento for color

Cook shells according to package directions and chill. Combine shells, tuna, peas, onion, celery, and eggs. Add dressing. Mix and chill overnight in refrigerator. Makes 12 servings.

DRESSING:

3/4 c. sugar
1 tsp. ground mustard powder
1 heaping tbsp. flour
2 eggs
1/2 c. vinegar (Heinz apple cider)
3/4 c. water
Pinch of salt

Mix and stir. Cook up good. Makes 1 pint. For dressing, I mix 1/2 Spin Blend and 1/2 my own dressing.