For those times that you need to feed twenty-five women, here's a recipe you could turn to. The card is faded and stained, and I can imagine some harried woman trying to pull this dish together, while the kitchen wall phone rang and the pasta pot boiled over on the stove, putting the flame out. It looks like a little bit of water from the tuna splashed onto the recipe card. There are a few notes in pencil on the back for substitutions and serving suggestions. It's a time machine, back to another age, when salmon only came out of a can and pimentos seemed exotic.
Remember when the news broke out that kimchee, the stinky, spicy, fermented cabbage from Korea, 
The recipe I am about to share is one of my favorite "clean out the
pantry" dishes. It's not so much a pasta salad as it is a pasta that is meant to be served at room temperature.
This makes it perfect for casual buffet lunches or dinners, or for picnics and potlucks. It's good cold, better when
it's at room temperature, but whatever you do, don't toss the ingredients while the pasta is hot. You'll have a gloppy,
wilted pasta on your hands if you do.
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