Best 4 Evacuation Tuna Pasta Salad Recipes

In times of emergency, having a quick and easy meal option that doesn't require cooking is essential. Evacuation tuna pasta salad is a versatile dish that fits the bill, made with canned tuna, cooked pasta, vegetables, and a simple dressing. This recipe is perfect for using up pantry staples and can be easily customized to your preferences. Whether you're facing an evacuation or just looking for a quick and easy meal, this tuna pasta salad is a great option. It's also a budget-friendly dish that can be made ahead of time and stored in the refrigerator for later. In this article, we'll provide you with the classic recipe for evacuation tuna pasta salad, as well as some creative variations to try. From adding different vegetables to experimenting with different dressings, there are endless possibilities for customizing this dish to your liking. So, gather your ingredients and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

TUNA PASTA SALAD

Tuna Pasta Salad image

This Tuna Pasta Salad with shell noodles, peas, tuna, celery, and Greek yogurt is fast, healthy, and a dish your whole family can enjoy!

Provided by Lauren Allen

Categories Main Course Side Dish

Time 15m

Number Of Ingredients 9

Ingredients

8 ounces small shells pasta (, or your favorite bite-size pasta)
7 ounces canned albacore white tuna, packed in water (, drained)
2 ribs celery (, chopped)
1/4 cup red onion (, chopped)
1 cup frozen peas
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
dried dill weed (, to taste, optional)
salt and freshly ground black pepper (, to taste)

Steps:

Cook noodles according to package instructions, until al dente. Drain.
In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.
In a separate bowl, mix the mayo and Greek yogurt.
Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dil, to taste.
Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately.

Nutrition Facts : Calories 291 kcal, Carbohydrate 42 g, Protein 16 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 275 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

EVACUATION TUNA & PASTA SALAD

Evacuation Tuna & Pasta Salad image

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

Provided by Laurie and Roger

Categories Tuna

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 cups rotelle pasta, cooked rinsed & drained (pasta shells or elbow macaroni works well too!)
3 hard-boiled eggs, chopped
1 (12 ounce) can solid white tuna, drained & flaked
3/4 cup of shredded 4 blend Mexican blend cheese or 3/4 cup cheddar cheese
3/4 cup chopped celery
1/4 cup chopped onion
1/2 cup roasted red pepper, sold in a jar or you can roast your own
1 (8 ounce) can lima beans, drained
3/4-1 cup mayonnaise
1/2 lemon, juice of
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon paprika
salt (we feel salt isn't needed)

Steps:

Combine salad ingredients in a large bowl.
In a seperate bowl combine dressing ingredients and mix well.
Pour dressing over salad ingredients and mix together.

Nutrition Facts : Calories 317.1, Fat 10.1, SaturatedFat 3.7, Cholesterol 96.1, Sodium 531.7, Carbohydrate 36.4, Fiber 5.7, Sugar 1.8, Protein 20.5

EASY TUNA PASTA SALAD

Easy Tuna Pasta Salad image

A simple tuna pasta salad with bright flavors.

Provided by Matthew Francis

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

1 (16 ounce) package cavatappi (corkscrew macaroni)
1 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons honey
½ tablespoon garlic powder
salt and ground black pepper to taste
2 (8 ounce) cans tuna, drained
3 stalks celery, sliced
1 red onion, diced
1 cup peas
¼ cup chopped fresh parsley
½ cup chopped green olives
1 teaspoon lemon juice, or to taste
4 hard-boiled eggs, halved

Steps:

Bring a large pot of lightly salted water to a boil; cook cavatappi at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper for dressing together in a medium bowl. Set aside.
Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top. Serve.

Nutrition Facts : Calories 557.1 calories, Carbohydrate 53.6 g, Cholesterol 133.5 mg, Fat 27.2 g, Fiber 3.6 g, Protein 26.4 g, SaturatedFat 4.4 g, Sodium 512.5 mg, Sugar 6.9 g

TUNA PASTA SALAD

Tuna Pasta Salad image

This is one of those salads where I say, "The longer it sits, the better it gets." You'll often find this cool and creamy pasta salad at my family's get-togethers.

Provided by Kardea Brown

Categories side-dish

Time 45m

Yield 8 to 12 servings (9 1/2 cups)

Number Of Ingredients 18

Ingredients

One 12-ounce package tri-color bow-tie pasta
Kosher salt and freshly ground pepper
1 stalk celery, cut into large chunks
1/2 red bell pepper
1/2 red onion
Three 5-ounce cans solid white tuna in water, drained
3 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white vinegar
2 teaspoons Miss Brown's House Seasoning, recipe follows
1/2 cup sweet pickle relish
Chopped fresh curly parsley, for garnish (optional)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Steps:

Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

Tips:

Use high-quality tuna: Opt for tuna canned in olive oil or water rather than brine, as it retains more flavor and moisture.
Cook the pasta al dente: This ensures that it stays firm and doesn't become mushy when mixed with the other ingredients.
Use a variety of vegetables: Adding different types of vegetables, such as celery, carrots, and bell peppers, provides a variety of flavors and textures to the salad.
Don't overdress the salad: A light dressing is best, as too much dressing can overwhelm the other flavors in the salad.
Serve the salad chilled: This allows the flavors to meld and the salad to become more refreshing.

Conclusion:

Evacuation tuna pasta salad is a versatile and delicious dish that can be enjoyed as a main course or side dish. It's perfect for potlucks, picnics, or quick weeknight dinners. With its combination of protein, carbohydrates, and vegetables, this salad is a well-balanced meal that is sure to satisfy everyone at the table.