8 oz Creamette® Small Shells
1/2 cup onion, chopped
1/2 cup sweet pickle relish
1/2 tsp salt
1/2 cup light mayonnaise
2 tsps prepared yellow mustard
1/4 cup chopped pimientos
hard boiled eggs, quartered
  lettuce leaves (optional)

Cooking Directions:

1)  Prepare pasta according to package directions; drain and cool.

2)  Mix all ingredients with cooked pasta. Chill. Serve on lettuce leaves, if desired.

For perfect hard-cooked eggs, place the eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by at least 1 inch. 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. Immediately pour off the water; cover the eggs with cold water or ice water and let stand until completely cooled before peeling.