2 lbs. pasta, cooked al dente
1 bunch green onions, thinly sliced
¾ cup mayonnaise
12 eggs, hardboiled, whites and yolks seperated
½ cup celery, finely minced
3 tsp. salt/black pepper mix
½ tsp. red pepper flakes
This recipe simply requires nothing more then uniform mixing. Once the pasta is cooked and cooled, once the green onions are sliced, and once the eggs are hardboiled, peeled, and chopped, everything else is just blend and fold.
In a bowl large enough to hold the pasta and the remainder of the ingredients, add to it the green onions, the mayo, the eggs (both the whites and the yolks), and the chopped celery. Then when everything is uniformly blended, begin adding the pasta and folding it into the ingredients.
To more fully combine the salt and pepper, along with the red pepper flakes, sprinkle them in a little at a time as more and more pasta is added. This is the time when final adjustments can be made to your taste-more mayonnaise, maybe a few more green onions, and so forth.
Ideally, this salad can be served at room temperature, but it is a little richer tasting when it is slightly chilled. If you'd care to do so, a bit of your favorite grated cheese might pique the flavors.
Oh yeah, before I forget-this is one recipe that, in order to capture the maximum flavor, must be done a day or two in advance. So if you're planning to serve this salad with your "Weenie Burgers" on July 4, make the dish on July 2.