- 3 cups rotelle pasta
- 3 hard-cooked eggs, chopped
- 1 (12 ounce) can tuna, drained and flaked
- 3/4 cup shredded Cheddar cheese
- 3/4 cup chopped celery
- 1/4 cup finely chopped onion
- 1/2 cup roasted red peppers, drained and chopped
- 1 (8 ounce) can lima beans, drained
- 3/4 cup mayonnaise
- 1/2 lemon, juiced
- 1/2 teaspoon paprika
- salt to taste
- 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.
- 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.
03/30/2018
recipepes.com
Evacuation Tuna & Pasta Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
