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1
Boil pasta rings; drain and rinse well with cold water until cool to the touch.
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2
You can add peas to the pasta at the very end and boil for about 30 seconds and then drain and rinse with the pasta to save a step.
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3
Hard boil eggs until done; drain then run cold water over them till they feel cool (or add ice to cold water in pan).
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4
In large bowl combine mayo, tuna, onion salt/powder and gently stir together.
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5
Taste mixture; it should taste oniony and a little bit too salty.
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6
If not add small amounts of the onion salt until it does.
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7
You will be adding the rings and eggs so don't worry about it being too salty.
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8
Add chopped celery and mix together.
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9
Add half of the rings and gently fold wet mixture and celery into rings.
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10
When they are combined add rest of rings and gently mix in.
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11
Cut hard boiled eggs into small pieces and carefully fold into pasta mixture.
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12
Taste and add mayo and/or more seasoning.
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13
Refrigerate until cold.
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14
It actually gets tastier the longer it cools.
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15
You can use finely chopped onions but I prefer the seasonings.
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16
My mom used to add thinly sliced radishes and garnish with sliced boiled eggs and paprika sprinkled on top.
