Thread: Evacuation Pasta and Tuna Salad

This was really easy and simple to make and surprisingly tasty. I think the secret ingredient is the cheese. I've also used the frozen peas and just regular uncooked red pepper chopped up. The original author says, "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"!"

Salad:

3 cups cooked rotelle pasta, rinsed and drained
3 hard-boiled eggs, chopped
1 (12 ounce) can solid white tuna, drained and flaked
3/4 cup of shredded 4 blend Mexican blend cheese or 3/4 cup shredded cheddar cheese
3/4 cup chopped celery
1/4 cup chopped onion
1/2 cup roasted red pepper, chopped
1 (8 ounce) can lima beans, drained

Dressing:

3/4-1 cup mayonnaise
1/2 fresh lemon juice
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon paprika
salt, if needed

Directions:

Place all the salad ingredients in a large bowl and gently toss.
In a smaller bowl, combine the dressing ingredients.
Pour the dressing over the salad and mix to combine.

Originally Posted by cali baker

This sounds like a great pasta dish for summer. Funny name...when i first read the title, was thinking it had prunes or something fibrous to help with those digestive issues!

It does sound good, i must try this one!

I was thinking of a freeze dried salad in case we had a zombie apocalypse!


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