Tuna Pasta Salad

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One 12-ounce package tri-color bow-tie pasta

Kosher salt and freshly ground pepper

1 stalk celery, cut into large chunks

1/2 red bell pepper

1/2 red onion

Three 5-ounce cans solid white tuna in water, drained

3 hard-cooked eggs, peeled and chopped

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon white vinegar

2 teaspoons Miss Brown’s House Seasoning, recipe follows

1/2 cup sweet pickle relish

Chopped fresh curly parsley, for garnish (optional)

Miss Brown’s House Seasoning:

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon freshly ground pepper