Prep Time: 1 hour, 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 30 minutes
- 16 oz bow tie pasta
- 2 large, firm tomatoes
- 4-5 gherkin pickles
- 1 Italian green pepper
- 1-6 oz can tuna
- 1-15 oz can sliced or diced cooked carrots
- 1/2 medium red onion
- 1-6 oz can pitted black olives
- 7.5 oz canned kernel corn
- 12 oz mayonnaise
- Optional – 2 hard boiled eggs
- salt and pepper to taste
Cook the bow tie pasta. Drain, rinse and cool for 10 minutes. Refrigerate pasta for at least an hour.
While pasta is cooling, prepare the rest of the ingredients. Cut tomatoes into wedges. Slice green pepper into strips, about an inch and a half. Slice pickles into half, lengthwise. Drain the tuna and carrots. Slice the red onion thinly. Cut olives in half.
Once the pasta is chilled, combine all of the ingredients together in a mixing bowl. Then, toss the ingredients with the pasta. Serve cold as a first course or side dish.