EVACUATION TUNA & PASTA SALAD

Evacuation Tuna & Pasta Salad image

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.

Provided by BLUEFIN

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 468.3 mg, Sugar 3.2 g