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

Gallery

Recipe Summary

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

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 30g; saturated fat 8g; cholesterol 43mg; sodium 594mg; carbohydrates 54g; fiber 4g; protein 28g; vitamin a 437IU; vitamin c 80mg; calcium 242mg; iron 4mg.

Reviews