Summer Tuna & Pasta Salad

Recipe by o.c.gramma
READY IN: 1hr 12mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • Prepare the following and put into a large bowl
  • 23
    cup green bell pepper, chopped
  • 23
    cup yellow bell pepper, chopped
  • 12
    cup finely chopped celery
  • 12
    cup chopped red onions or 1/2 cup vidalia onion
  • 34 - 1
    cup shredded cheddar cheese
  • 4 -5
    hard-cooked eggs, coarsly chopped
  • 34 - 1
    cup frozen baby peas, slightly thawed
  • 12
    cup water chestnut, chopped (optional)
  • 8
    slices bacon, fried crisp and crumbled (optional)
  • 12
    ounces light chunk tuna in water, well drained and flaked into bite sized pieces (can use cooked chicken or ham also)
  • 8
    ounces tri-color spiral pasta, cooked 10 to 12 minutes, drain off and rinse in cold water, drain off again & add to bowl
  • DRESSING
  • Mix together in a separate bowl
  • 34
    cup salad dressing (not mayonnaise)
  • 12
    cup caesar salad dressing, and dip (comes in a jar, and is quite thick)
  • 3 -4
    tablespoons milk (Try 3 Tbsp. first, if still too thick, add one additional Tbsp.)
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DIRECTIONS

  • Put all prepared ingredients into a very large bowl and mix well. Then pour dressing over salad and mix to coat the ingredients well. Refrigerate overnight before serving. Serve cold.
  • Note: For a different flavor change, try: about 1 cup Italian dressing, or 1 cup of Ranch dressing.
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