Evacuation Tuna & Pasta Salad

Evacuation Tuna & Pasta Salad

  • Prep Time: 30 mins
  • Total Time: 45 mins
  • Servings: 8

    • About This Recipe

    “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”!”

    Ingredients

    Salad Ingredients

  • 3cupsrotelle pasta, cooked rinsed & drained( pasta shells or elbow macaroni works well too!)
  • 3hard-boiled eggs, chopped
  • 1 (12ounce) cans solid white tuna, drained & flaked
  • 3/4 cupof shredded 4 blend Mexican blend cheese or 3/4 cupcheddar cheese
  • 3/4 cupchopped celery
  • 1/4 cupchopped onion
  • 1/2 cuproasted red pepper, sold in a jar or you can roast your own
  • 1 (8ounce) cans lima beans, drained

    • Dressing

  • 3/4-1cupmayonnaise
  • 1/2 lemon, juice of
  • 1teaspoonsugar
  • 1/2 teaspoonblack pepper
  • 1/2 teaspoonpaprika
  • 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.

    • Reviews

  • “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.”

  • “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!”

  • “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!!!”

  • “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!”

  • “This was really easy and simple to make and surprisingly tasty.I think the secret ingredient is the cheese.I also used the frozen peas and just regular uncooked red pepper chopped up.Thanks for posting.”

  • “I have made this 4 times now and it is great every time. I have never made it with the lima beans, I usually just replace with peas.I put the cheddar cheese in a seperate container so it is optional. My 2 year old likes it and my husband, too!”

  • “This was yummy!I used frozen peas (personal preference), two cans of tuna and gluten-free pasta and it turned out great.We will be making this again!”

  • “I was skeptical at first, but this is truly a 5 star recipe.The only alteration I made was to use cooked frozen peas instead of the Lima Beans because that is what I had on hand.All-in-all, a perfect tuna/pasta salad!Thanks for posting!”

  • “This recipe passed the Inlaw test, they loved it.Made it for a beach picnic.Everyone loved it.Made it as is except the lima beans, didnt have them, had navy beans, used them.Was great, loved it. Hubby loves this for lunch.Will definitely make this again.Thank you for sharing this recipe.”

  • “Absolutely delicious.The family loved it, and no evacuation necessary!Thanks for sharing, Laurie and Roger.”

  • “Made for PAC, Spring 2007 ~ This tuna salad lover was VERY PLEASED with the results of making this recipe! I was tempted to change the lima beans to another variety, but didn’t, & everything turned out great! And, as long as I can keep it cold, this would be a nice addition to a potluck!”

  • “This is definitely an outstanding tuna salad recipe! I love that this salad has the eggs and lima beans in it–they add a certain something. I threw in some baby grape tomatos, shredded parmasan cheese, basil and garlic for experimentation’s sake– it came out Deee-licious!!!”

  • “Very good tuna salad! I’ve never added limas before, and I enjoyed the addition. I substituted 2 tb vinegar for the lemon (I didn’t have one on-hand), but otherwise followed the recipe closely. The paprika gave the dressing a different color than I’m used to in this type of salad (in a good way). Yum! Thanks for sharing.”

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