Evacuation Tuna & Pasta Salad
"Living on the coast we are sometimes forced to evacuate during hurricane season. Put this salad in a covered bowl and throw it in the cooler. It's an entire meal in one bowl and it's easy to serve. Dish it up into a cup and you can eat it in the car, camper or motel room in our case! That's why we call it "Evacuation Tuna & Pasta Salad"!"
photo by limeandspoontt
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Salad Ingredients
- 3 cups rotelle pasta, cooked rinsed & drained (pasta shells or elbow macaroni works well too!)
- 3 hard-boiled eggs, chopped
- 1 (12 ounce) can solid white tuna, drained & flaked
- 3⁄4 cup of shredded 4 blend Mexican blend cheese or 3/4 cup cheddar cheese
- 3⁄4 cup chopped celery
- 1⁄4 cup chopped onion
- 1⁄2 cup roasted red pepper, sold in a jar or you can roast your own
- 1 (8 ounce) can lima beans, drained
-
Dressing
- 3⁄4 - 1 cup mayonnaise
- 1⁄2 lemon, juice of
- 1 teaspoon sugar
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon paprika
- salt (we feel salt isn't needed)
directions
- Combine salad ingredients in a large bowl.
- In a seperate bowl combine dressing ingredients and mix well.
- Pour dressing over salad ingredients and mix together.
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Reviews
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We made this for a Canada Day picnic and it was a hit all around. I did follow the suggestions and used sweetlet peas instead of lima beans and that worked very well for us. The salad held up well, was tasty and filling. Will make it again for certain! -
Very good salad! I used miracle whip, so didn't add the sugar. I added 1/2 of a chopped bell pepper, I used peas instead lima beans and I used the juice of a whole lemon. This will be made again and again. I usually did my tuna pasta like this, but never added eggs before or paprika. EXCELLENT! -
Tasty tasty!! Thank you for posting :D -
I omitted the eggs and the red peppers and doubled the seasoning, but this just seemed bland to me. -
I've made this several times, but the way it stands, this is much too bland. I modify it as follows: 1 cup frozen peas instead of the lima beans, a 4 oz. jar of diced pimentos instead of roasted red pepper (drained), 1 cup of cheese instead of 3/4 cup, 1 cup chopped celery instead of 3/4 cup, 1/2 cup chopped onion instead of 1/4 cup. But the real way to amp this up is by modding the dressing! 1 and 1/4 cup mayonnaise, juice of 1 and 1/2 lemons, 2 tsp sugar, 2 tsp black pepper, 2 tsp paprika, 2 tsp salt. This is to die for!!!
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Tweaks
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We made this for a Canada Day picnic and it was a hit all around. I did follow the suggestions and used sweetlet peas instead of lima beans and that worked very well for us. The salad held up well, was tasty and filling. Will make it again for certain!
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I've made this several times, but the way it stands, this is much too bland. I modify it as follows: 1 cup frozen peas instead of the lima beans, a 4 oz. jar of diced pimentos instead of roasted red pepper (drained), 1 cup of cheese instead of 3/4 cup, 1 cup chopped celery instead of 3/4 cup, 1/2 cup chopped onion instead of 1/4 cup. But the real way to amp this up is by modding the dressing! 1 and 1/4 cup mayonnaise, juice of 1 and 1/2 lemons, 2 tsp sugar, 2 tsp black pepper, 2 tsp paprika, 2 tsp salt. This is to die for!!!
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I've made this several times! My family loves it. I use peas instead of lima beans also. I'm copying ingredients right now to make ahead and serve for our first night camping this weekend! Sorry for the hurricanes, but thanks for the awesome recipe!
RECIPE SUBMITTED BY
Laurie and Roger
United States
We love to cook!
