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

Source: Midwest Living

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Recipe Summary

prep:
30 mins
chill:
3 hrs
total:
3 hrs 30 mins
Servings:
4
Yield:
4 main-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

596 calories; fat 30g; cholesterol 43mg; saturated fat 8g; carbohydrates 54g; insoluble fiber 4g; protein 28g; vitamin a 437.3IU; vitamin c 80.3mg; sodium 594mg; calcium 242.3mg; iron 4.1mg.
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