Print: Evacuation Tuna & Pasta Salad

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.

Prep

21 min

Cook

11 min

Servings

Difficulty

Medium

Ingredients

3 cups rotelle pasta
3 hard-cooked eggs , chopped
1 , 12 ounce
0.75 cups shredded Cheddar cheese
0.75 cups chopped celery
0.25 cups finely chopped onion
0.5 cups roasted red peppers , drained and chopped
1 , 8 ounce
0.75 cups mayonnaise
½ lemon , juiced
0.5 teaspoons paprika
salt to taste

Instructions

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.

Nutrition per serving

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