This is diffult for me to tell you how much of this and that. We never measured anything. The original recipe called for cooked jenno turkey. My Mom started making this salad for holiday gatherings and family BBQ's when I was a child. It pairs nicely with homemade baked beans. Now that she is by herself she stopped making it. However, I had been making it for my own family. So I hear great disapppointment from my son if it is not on the table~ Please enjoy~
1The more pasta you add the more salad you will make! Start off by boiling your water for the pasta. You can add salt to the water. Follow cooking directions on the package for the pasta. Once the pasta is cooked, drain, rinse and set aside.
2Once the water for the pasta is started. Get the eggs ready to boil. Remember 10 minutes from the time the water starts to boil. Once they are cooked. I run cold water on them and let them sit. It is easier to peel.
3While the Pasta shells and eggs are cooking I start prepping the other ingrediants. You want to dice the following: green pepper, celery, onion, and dill pickle. You want to slice the olives. (You can buy sliced) Then with a grater shred the carrot. NOTE:Cheddar cheese I buy the shredded. If you try to shred it yourself; it clumps together.
4The pasta shells and eggs should be cooked and cooled by now. Place the pasta shells in a big mixing bowl. then add the items that were sliced and diced in step 3.
5Peel the hard boiled eggs. Slice and dice. Add the hard boiled eggs and cheese to the pasta shells.
6In a smaller bowl: Add the mayonnaise, mustard, dry dill, seasoning salt and pepper,and pickle juice. Mix with a whisk. Pour mixture over the pasta shells. Mix everything evenly. If you need to you can make more mayonnaise mustard sauce.