Evacuation Tuna & Pasta Salad - cooking recipe

Ingredients

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

Preparation

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.