Recipe Details
Evacuation Tuna & Pasta Salad
Photo by limeandspoontt
Quick Recipe Overview
Ready in: 45 minutes
Serves: 8
Total ingredients: 14
Ingredients
Salad Base
3 cups rotelle pasta, cooked, rinsed and drained (pasta shells or elbow macaroni work great as substitutes)
3 hard-boiled eggs, chopped
1 (12-ounce) can solid white tuna, drained and flaked
¾ cup shredded 4-blend Mexican cheese (or ¾ cup cheddar cheese, if preferred)
¾ cup chopped celery
¼ cup chopped onion
½ cup roasted red pepper (jarred works perfectly, or you can roast your own fresh)
1 (8-ounce) can lima beans, drained
Creamy Dressing
¾ to 1 cup mayonnaise (adjust based on your preferred creaminess)
Juice of ½ lemon
1 teaspoon granulated sugar
½ teaspoon ground black pepper
½ teaspoon paprika
Salt (most cooks find no extra salt is needed for this recipe)
Step-by-Step Instructions
Add all prepped salad base ingredients to a large mixing bowl and stir to combine evenly.
In a separate small bowl, mix all dressing ingredients together until fully smooth and incorporated.
Pour the finished dressing over the salad, toss everything thoroughly to coat, and serve chilled.
Community Questions & Reviews
Got a question about this recipe? Share it with the home cook community here!
Top User Reviews
"We made this for a Canada Day picnic and it was a total hit with everyone! I swapped lima beans for sweet peas, and that worked perfectly for our group. The salad held up great all afternoon, it’s tasty and really filling. I’ll definitely be making this again!"
"This is such a good salad! I used Miracle Whip instead of mayonnaise so I skipped the added sugar, threw in half a chopped bell pepper, swapped peas for lima beans, and used a whole lemon’s juice. I’ve made tuna pasta similar to this for years, but never added hard-boiled eggs or paprika before. Absolutely excellent! This will go into regular rotation in our house."
"Tasty, tasty!! Thank you so much for posting this recipe :D"
"I omitted eggs and red peppers and doubled the seasoning, but this still came out pretty bland to me."
"I’ve made this several times, but the original version as written is much too bland for my taste."
See 10 more full community reviews for this recipe here
Popular Tested Tweaks From Home Cooks
This recipe is highly customizable, and these are the most common adjustments the community swears by:
"We made this for a Canada Day picnic and it was a hit all around. I followed common suggestions and used sweet peas instead of lima beans and that worked very well for us. The salad held up well, was tasty and filling. Will make it again for certain!"
"I've made this several times, but the original recipe is much too bland. I modify it as follows: 1 cup frozen peas instead of the lima beans, a 4 oz jar of diced pimentos instead of roasted red pepper (drained), 1 cup of cheese instead of 3/4 cup, 1 cup chopped celery instead of 3/4 cup, 1/2 cup chopped onion instead of 1/4 cup. But the real way to amp this up is by modding the dressing! 1 and 1/4 cup mayonnaise, juice of 1 and 1/2 lemons, 2 tsp sugar, 2 tsp black pepper, 2 tsp paprika, 2 tsp salt. This is to die for!!!"
"I've made this several times! My family loves it. I use peas instead of lima beans also. I'm copying the ingredients right now to make it ahead and serve for our first night camping this weekend! Sorry for the hurricanes, but thanks for the awesome recipe!"
Recipe submitted by Laurie and Roger, United States. We love to cook!