Cold Tuna Pasta Salad

One of the biggest challenges when it gets hot in the summer is making dinner... you don't want to turn on the oven, standing over a stove cooking is nothing short of slave labor, and you can BBQ... but when the heat is on at 90 and humidity is nearly 100% even grilling is too much work.

So this casserole is a make ahead, pasta dish that is refrigerated... so it's ready when you're hungry!

Cold Tuna Pasta Salad
4 Eggs, Hard Boiled
1 Lg. Can Tuna Fish - packed in water
8 oz. wide egg noodles - cooked & drained
1 Tbsp. Minced Onion Flakes
1 cup mayonaise
Salt & Pepper to taste

1.  Drain Tuna.
2.  Peel and quarter hard boiled eggs.
3.  In Large Bowl, mix egg noodles, hard boiled eggs, tuna, minced onion flakes, mayonnaise until well mixed.  Sprinkle in a little salt & pepper to your taste and refrigerate.

This pasta salad is best eaten after being refrigerated for 3 or more hours, even better overnight!

Hope all your summer feasting is delicious!