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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 314 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.