Tuna, Cheese and Pasta Salad

Cher Jewhurst's Note:

Three-color pasta, cubed cheese, tuna, and roasted sweet peppers blend into a spunky salad that we enjoy over 2 suppers during hot summer days. This is an excellent salad that I've served with or without cashews since sometimes I forget those. Fresh basil is essential to this recipe and we just have some fancy fresh breads and butter with it. I don't recall which of my magazines I got this from but it's favorite of mine.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 cups driedtri-colored fusilli or 2 cups rotini pasta
• ¾ cup cubed swiss cheese or ¾ cup cheddar cheese or ¾ cup provolone cheese
• 2⁄3; cup frozen peas
• ½ cup celery
• 2 tablespoons thinly sliced fresh basil leaves
• ½ cup creamyroasted garlic salad dressing or ½ cup peppercorn ranch dressing
• 7 ounces chunk tuna in water , drained
• 1 (7 ounce) jar roasted red peppers , drained and coarsely chopped
• romaine lettuce leaf
• 1⁄3; cup roasted cashews

Directions:

1. Cook pasta according to package directions; drain.
2. Rinse with cold water; drain again.
3. Transfer pasta to large bowl.
4. Stir in cheese, peas, celery and basil, AND tuna and peppers. (Thanks Sandylee for catching this).
5. Pour salad dressing over pasta mixture; toss gently to combine.
6. Cover and chill for 2 - 8 hours.
7. To serve, stir in a few tablespoons additional salad dressing, if necessary, to moisten pasta mixture.
8. Arrange romaine leaves in salad bowl or on chilled dinner plates.
9. Top with pasta mixture.
10. Sprinkle with cashews.