Evacuation Tuna & Pasta Salad recipe

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Ingredients

3 cups rotelle pasta
3 hard-cooked eggs, chopped
1 (12 ounce) can tuna, drained and flaked
¾ cup shredded Cheddar cheese
¾ cup chopped celery
¼ cup finely chopped onion
½ cup roasted red peppers, drained and chopped
1 (8 ounce) can lima beans, drained
¾ cup mayonnaise
½ lemon, juiced
½ teaspoon paprika
salt to taste

Nutrition Info

313.6 calories
carbohydrate: 27.4 g
cholesterol: 109 mg
fat: 13.9 g
fiber: 2.8 g
protein: 20.5 g
saturatedFat: 4.2 g
servingSize: -
sodium: 468.3 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain and cool.

  2. In a large bowl, combine pasta, eggs, tuna Cheddar cheese, celery, onion, roasted red pepper, and lima beans. Whisk together mayonnaise, lemon juice, and paprika. Season with salt. Pour dressing over pasta mixture, and mix together.

Recipe Yield

8 servings

Recipe Note

Living on the coast we are sometimes forced to evacuate during hurricane season. Put this pasta salad in a covered container, and throw it in the cooler. It's a full meal in one bowl. It's easy to serve. Spoon it up into a cup and eat it in the car, camper, or in our case, a motel room! That's why we call it Evacuation Tuna & Pasta Salad.

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