How to Make Evacuation Tuna & Pasta Salad - A Step-by-Step Guide

There are times when you need a quick and easy meal that can be made with minimal ingredients and preparation. This is especially true during emergencies like natural disasters, where access to fresh ingredients and cooking facilities may be limited. In such situations, having a go-to recipe that can be prepared with pantry staples is essential. That's where our Evacuation Tuna & Pasta Salad comes in.

This recipe is perfect for emergency situations or any time you need a simple and sa...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    314 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 109mg
    • Sodium: 468mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 21g
    • Vitamin C: 13mg
    • Calcium: 115mg
    • Iron: 2mg
    • Potassium: 286mg