Evacuation Tuna & Pasta Salad Recipe - Allrecipes.com
Evacuation Tuna & Pasta Salad Recipe
  • READY IN 30 mins

Evacuation Tuna & Pasta Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2008

Hubby has a bad cold, and this has always been his comfort food of choice. Stuck with no car today, I had to rely solely on ingredients in my pantry. Because this is such a basic recipe, this fit my needs perfectly. I omitted the onion and cheese and substituted frozen green peas for the lima beans, keeping all else the same. My roasted red peppers were particularly mushy, so they didn't stay in chunky pieces--but actually, it made the salad take on an attractive color and speckled appearance that made it very pretty! Good and satisfying tuna pasta salad, with much room for flexibility with the ingredients. Hubby was a happy camper!

 
Most Helpful Critical Review
Apr 17, 2006

Sorry but this wasn't for me. I tried adding garlic powder, then salt & pepper, then more cheese, & I even tried heating it but it just didn't have much flavor.

 
Jun 03, 2004

I have made this recipe twice since April - my family loves it! It calls for the perfect amount of everything, including the mayo. It is a perfect balance of crunchy and substance (pasta / beans). I will make this often in summer months. Thanks Laurie and Roger!

 
Feb 01, 2011

Simple and delicious! I really enjoyed making and eating this recipe, it was easy and filling. I added plenty of fresh ground pepper but skipped the lima beans and used less mayo. It actually looked really good too! Less soggy and colourless than the photos on this page. I definitely recommend it.

 
Sep 24, 2005

If you notice the date, today is the day Rita stormed on shore and we are not close to recovering from Katrina. I was looking through pasta recipes and the name of this recipe caught my eye. I felt like it was the one I should try and it was great. I roasted two red peppers, peeled and diced them knowing it would be better than the jar kind. And as much as I like lima beans I am going to try frozen peas next time which I know I will like better. For those in the Gulf Coast...I'm with you!

 
Apr 15, 2005

Made this the other day for a potluck at work and also for home.Not one complaint. The sun dried tomoatoes add a nice flavor and my daughter who is so picky with dressings said we could use it also on sandwiches,burgers etc.

 
Jul 18, 2007

I was looking for a tuna and pasta salad recipe. I came across this recipe the day after a large earthquake struck us. The title caught my eye and I had to try it. My husband and I really enjoyed this. I can't get lima beans, but I used boiled soybeans instead, and it was really good. I also used try colored elbow macaroni for more color. I plan on using this for a pitch in sometime.

 
Jun 30, 2008

I made this for a wedding rehearsal potluck and it was a huge hit. It was very easy to make and very tasty. Thanks for the great recipe!!

 

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Nutrition

  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 468 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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