Prep 15 mins
Cook 0 mins
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.
- 473.18 ml dried tri-colored fusilli or 473.18 ml rotini pasta
- 177.44 ml cubed swiss cheese or 177.44 ml cheddar cheese or 177.44 ml provolone cheese
- 158.51 ml frozen peas
- 118.29 ml celery
- 29.58 ml thinly sliced fresh basil leaves
- 118.29 ml creamy roasted garlic salad dressing or 118.29 ml peppercorn ranch dressing
- 198.44 g chunk tuna in water, drained
- 198.44 g jar roasted red peppers, drained and coarsely chopped
- romaine lettuce leaf
- 78.07 ml roasted cashews
- Cook pasta according to package directions; drain.
- Rinse with cold water; drain again.
- Transfer pasta to large bowl.
- Stir in cheese, peas, celery and basil, AND tuna and peppers. (Thanks Sandylee for catching this).
- Pour salad dressing over pasta mixture; toss gently to combine.
- Cover and chill for 2 - 8 hours.
- To serve, stir in a few tablespoons additional salad dressing, if necessary, to moisten pasta mixture.
- Arrange romaine leaves in salad bowl or on chilled dinner plates.
- Top with pasta mixture.
- Sprinkle with cashews.
This really is an excellent version of pasta salad with tuna. I used cheddar cheese and a creamy roasted garlic Caesar salad dressing with 2 (7 oz.) cans of tuna (we like a lot of tuna). I also used a combination of roasted red and yellow peppers, which livened up the color even further! I did not use the cashews or lettuce (since I packed this in a container to take to work for lunch). I think the fresh basil really punched things up, but the whole recipe was delicious! Thanks for sharing! Made for Fall PAC 2012.