Shells and Egg Salad

Here's a tasty, light salad recipe ... onions, sweet pickle relish, and tangy mustard. YUM!


8 ozSan Giorgio® Small Shells
1/2 cuponion, chopped
1/2 cupsweet pickle relish
1/2 tspsalt
1/2 cuplight mayonnaise
2 tspsprepared yellow mustard
1/4 cupchopped pimientos
lettuce leaves (optional)


  1. Prepare pasta according to package directions; drain and cool.
  2. Place the eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by at least 1 inch.
  3. Cover and bring to a boil over high heat. Remove from the heat. Let eggs stand, covered, in the hot water 15 to 17 minutes.
  4. Immediately pour off the water; cover the eggs with cold water or ice water and let stand until completely cooled before peeling and quartering.
  5. Mix all ingredients with cooked pasta. Chill. Serve on lettuce leaves, if desired.