Cubed cheese, tuna, and roasted sweet peppers blend together in this main-dish pasta salad. Toss cashews on top to add crunch.
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.
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.
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.