Evacuation Tuna & Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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:
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 |
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:
1. Combine salad ingredients in a large bowl.
2. In a seperate bowl combine dressing ingredients and mix well.
3. Pour dressing over salad ingredients and mix together.
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