I make this most often in the summer. On a hot day, it makes a light supper with a sandwich, and it's perfect to have around for lunch. I usually make it with tuna, but have also used cubed ham.
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1 cup uncooked pasta - shell, elbow, bowtie...
2 hard boiled eggs
7 ounces tuna, drained (or cubed ham)
1 can peas
2 sweet gherkin pickles, chopped
1/2 cup mayonnaise
4 ounces shredded cheddar cheese
Cook pasta as directed on package. Place in colander and rinse with cold water.
Toss together tuna, peas and pickles. Cut eggs fine and stir in. Add pasta and mayonnaise.
Stir all together and then stir in cheese.
Refrigerate overnight. Stir before serving. If it appears too dry, add mayonnaise to taste.