Ingredients for Evacuation Tuna Pasta Salad
- Rotelle Pasta
- Hard Boiled Eggs
- Solid White Tuna
- Mexican Blend Cheese
- 1 cup chopped celery
- Onion
- Roasted Red Pepper
- Lima Beans
- 1/2 cup mayonnaise
- Lemon
- Sugar
- 1/4 teaspoon black pepper
- Paprika
- 1/2 teaspoon salt
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How to Make Evacuation Tuna Pasta Salad
- Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process and cool quickly.
- In a large bowl, combine cooked pasta, 2 cans (5 ounces each) tuna (drained), 1 cup chopped celery, 1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, and 1 (15 ounce) can black beans (rinsed and drained).
- In a separate medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon dried dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the pasta mixture and gently toss to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Even better if made a day ahead!
- Serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
7g
Fat
18g
Carbs
12g
