Bow-Tie Pasta Salad with Tuna Fish 
A recipe from the Sneaky Kitchen by Karen Danielson

1-16 oz. pkg. bow-tie pasta
5 large eggs, hard-boiled
2 medium onions, diced
2 stalks celery, diced
1 C. frozen peas, thawed under hot tap water
1 4-oz. jar diced pimientos, drained
1/4 C. green olives, with pimientos
2 6-oz. cans water-packed tuna, drained well
1 1/2 C. Miracle Whip Light
1/4 tsp. whole celery seed
1 T. milk
1 tsp. lemon juice, or to taste
1 T. white granulated sugar
salt and black pepper

Cook bow-tie pasta according to package directions, drain, rinse under cold water, then drain again.  Set aside.

Place eggs in sauce pan and cover with cold water.  Bring to a boil then reduce heat to lowest setting and let eggs set for 20 minutes.   Drain immediately and immerse in ice water.  Peel as soon as eggs are cool enough to handle.  Chop and set aside.

Prepare next 6 ingredients as directed and add, along with the chopped eggs, to the cold pasta. In separate bowl, mix together the next 5 ingredients.  Stir well until sugar is dissolved, then stir the dressing into the prepared pasta.  Add more salad dressing if consistency is not creamy enough for your particular taste.  Add salt and black pepper to taste.  Chill several hours, or overnight, before serving.