Tuna/Pasta Bliss
Cubed cheese, tuna, and roasted sweet peppers blend together in this main-dish pasta salad. Toss cashews on top to add crunch.
Prep Time:
30 mins
Total Time:
3 hrs 30 mins
Servings:
4 main-dish servings
Ingredients
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2 cups dried 3-color-mix (rainbow) fusilli or rotini pasta or tiny shell macaroni
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2/3 cup frozen peas
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1/2 cup sliced celery
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3/4 cup cubed Swiss, cheddar, American, or provolone cheese (3 ounces)
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2 tablespoons finely shredded fresh basil leaves
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1 cup creamy roasted garlic or peppercorn ranch salad dressing
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1 7-ounce package premium chunk white albacore tuna (water pack)
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1 7-ounce jar roasted red sweet peppers, drained and coarsely chopped (3/4 cup )
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Romaine leaves
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1/3 cup dry-roasted cashews, coarsely chopped
Directions
1.
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large mixing bowl; stir in peas, celery, cheese, and basil.
2.
Pour roasted garlic salad dressing over pasta mixture. Toss lightly to coat. Gently stir in undrained tuna and roasted red peppers and toss lightly to coat. Cover; chill in the refrigerator for 2 to 8 hours.
3.
To serve, if necessary, stir in a few tablespoons of additional bottled salad dressing or milk to moisten pasta mixture. Arrange romaine leaves on chilled salad plates or shallow bowls. Mound the pasta mixture on top. Sprinkle with cashews. Makes 4 main-dish servings.
Nutrition information
Calories 596, Total Fat 30 g, Saturated Fat 8 g, Cholesterol 43 mg, Sodium 594 mg, Carbohydrate 54 g, Fiber 4 g, Protein 28 g. Daily Values: Vitamin A 0%, Vitamin C 136%, Calcium 24%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Grilled Chicken Pasta Salad
If your summer days are filled with activities, add this main-dish pasta salad to your menu plan. Make it early in the day or the night before and chill it until serving time. The honey-mustard dressing is fantastic with the chicken, pasta, and veggies.
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