Easy Tri-Colored Pasta Salad

Where did pasta come from? Some say China, some say Italy. Both are correct. In 1279 a Genoese soldier listed as part of his estate inventory, "una bariscella plena de macronis" (dried pasta). The Chinese are known to have been eating a starchy product made from breadfruit as early as 3000 BC.

When the Italians emigrated throughout the New World and Oceana, they brought pasta with them. It found its way into people's lifestyle-a comfort food we now take for granted.

Ancient Greeks and Romans had a form of flattened dough called laganon. This was not boiled, as pasta is today, but baked or roasted on hot stones or in ovens.

The first record of boiled noodles is in the Talmud, written in Aramaic in the 5^th century AD. In Arabic references, the word itriyah means the dried noodles that were purchased from a vendor. This was differentiated from fresh homemade noodles. Dried noodles were most likely introduced during the Arab conquests of Sicily and were carried as a dry staple. These noodles were a flour-based product.

It is thought by some historians that pasta was introduced to Italy by the Arabs because of the method of making pasta-kneading the dough with the feet, and including raisins and spices brought by the Arab invaders.

Semolina pasta is made from durum wheat. The Italian climate was perfect for growing this wheat. While soft wheat can be used for fresh pasta, semolina is used for dried pasta.

It wasn't until the 16^th century, when the Spanish brought food discoveries back to the old world, that the tomato was introduced to pasta. The first recipe for tomatoes with pasta was recorded in 1839, when Ippolito Cavalcanti (Duke of Buonvicino) offered a recipe for vermicelli co le pommodor. Tomatoes, a member of the nightshade family, were thought to be poisonous until the 16^th century.

Today, pasta is used for all sorts of dishes, including pasta salad.

Easy Tri-Color Pasta Salad

Ingredients

• 1 pound tri-color pasta swirls
• 2 cups mayonnaise
• Splash of milk
• 1 can chunk light tuna, packed in water
• ½ cup diced bologna
• 1 cup frozen peas, thawed but not cooked
• 4 eggs, hard boiled and chopped into medium pieces
• ½ cup cheddar cheese, cut into ¼-inch cubes
• ½ large onion, finely diced
• ¼ cup sweet relish
• 4 tablespoons spicy brown mustard
• 2 teaspoons salt
• 1 tablespoons. black pepper
• 2 teaspoons garlic powder

1. Boil the pasta until tender. Drain well and let cool.
2. Mix the mayonnaise, splash of milk, mustard, salt, pepper and relish.
3. Add the tuna, bologna, peas, eggs, cheese and onions. Mix well. Fold pasta into the mayonnaise mixture.
4. Refrigerate at least two hours before serving.
5. Garnish with fresh chopped parsley or paprika.