• 1 lbs rotini pasta (spirals) cooked al dente
• 3 peeled hard-boiled eggs, sliced
• 1 yellow, orange, or red bell pepper, chopped
• 4-5 scallions, chopped
• Garlic powder
• Fennel seeds
• Hellman's Mayonaisse
• Salt and pepper (or Jane's Crazy Mixed-up Salt)
Cool off the pasta with cold water. Be sure to use a good brand of pasta: cheap rotini falls apart. Sometimes I use tri-color rotini.
Toss the pasta, scallions, eggs, and pepper together.
About a half tsp of garlic powder, a tablespoon of oregano, a tablespoon of fennel seeds. I never measure: it is visual and taste.
Unfortunately, I never measure the mayo. Start with about a half cup, mix well. Add more till everything is coated but NOT TOO MUCH!