1/1 Photo of Evacuation Tuna & Pasta Salad
Laurie & Roger's Note:
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"!
My Private Note
Units: US | Metric
- 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
- 1Combine salad ingredients in a large bowl.
- 2In a seperate bowl combine dressing ingredients and mix well.
- 3Pour dressing over salad ingredients and mix together.
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Nutritional Facts for Evacuation Tuna & Pasta Salad
Serving Size: 1 (189 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 403.0
- Calories from Fat 156
- Total Fat 17.4 g
- Saturated Fat 4.7 g
- Cholesterol 101.8 mg
- Sodium 688.3 mg
- Total Carbohydrate 41.6 g
- Dietary Fiber 5.6 g
- Sugars 3.2 g
- Protein 20.6 g