Evacuation Tuna & Pasta Salad


Living on the coast we are sometimes forced to evacuate during hurricane season. Put this pasta salad in a covered container, and throw it in the cooler. It's a full meal in one bowl. It's easy to serve. Spoon it up into a cup and eat it in the car, camper, or in our case, a motel room! That's why we call it Evacuation Tuna & Pasta Salad.

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
8 servings


  • 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


  1. 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.

  2. 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 Facts (per serving)

314 Calories
14g Fat
27g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 314
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 109mg 36%
Sodium 468mg 20%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 21g
Vitamin C 13mg 67%
Calcium 115mg 9%
Iron 2mg 13%
Potassium 286mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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