Evacuation Tuna & Pasta Salad

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"!

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

• Dressing

• 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.