a sort of picnic supper.

boil elbow macaroni till done
drain and cool

put macaroni in a bowl and add:

chopped onion, mayo ..enough to make it creamy..salt pepper..a,drained well, can of tuna.

mix all together and put in frig until cold

you can add a drained can of peas or corn or boil some frozen mixed vegetables and add that to the past a if you want.

Also, Pasta with Pesto is delicious.
http://food.ivillage.com/recipefinder/display/0,,ghct,00.html
Hope this Helps ! : )
-katelynioo

Photography by Andrew Lehmann
Angel hair pasta with garlic, oil and chilli
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Ingredients (serves 6)

* 150g olive oil
* 1/2 cup (50g) dried breadcrumbs
* 6 cloves garlic, very thinly sliced widthways
* 1 1/2 small red chillies, seeded, finely chopped
* Finely grated rind and juice of 1 lemon
* 1 quantity pasta dough (see related recipe), prepared to end of step 4* of basic pasta recipe, or 400g dried spaghettini

Method

1. Heat 1 tbs oil in a large frying pan over medium heat. Add breadcrumbs and cook, stirring continuously, for 2 minutes or until golden, then remove from pan. Wipe pan clean.
2. Heat remaining oil, garlic and chillies in cleaned pan over low heat for 2 minutes or until oil is hot and garlic is light golden. Add 1 1/2 tsp salt, lemon rind and juice and stir to combine. Remove from heat. Add fresh pasta to a large saucepan of salted boiling water and cook for 20-30 seconds or until it just floats (for dried pasta, cook following packet directions).
3. Drain, then add immediately to hot oil mixture with the breadcrumbs. Toss well to combine. Serve.

Notes & tips

* This classic pasta dish is a dinner staple in Italy. To make it more special, add 250g cooked crab meat or chopped cooked prawns with the breadcrumbs in step 2.
* * Roll pasta sheets out to the thinnest setting, dry slightly, then cut using the thinnest cutters.
* Planning your Christmas? From menu plans and decorations to gift ideas and desserts, go to http://www.taste.com.au/extras for everything you need this festive season!

Source

Notebook: – August 2006, Page 118
Recipe by Sophia Young