Description
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.
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
Instructions
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8