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Tuna/Pasta Bliss

  • 4servings
  • 210minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups dried 3-color-mix (rainbow) fusilli or rotini pasta or tiny shell macaroni

  2. 2/3 cup frozen peas

  3. 1/2 cup sliced celery

  4. 3/4 cup cubed Swiss, cheddar, American, or provolone cheese (3 ounces)

  5. 2 tablespoons finely shredded fresh basil leaves

  6. 1 cup creamy roasted garlic or peppercorn ranch salad dressing

  7. 1 7-ounce package

  8. premium chunk white albacore tuna (water pack)

  9. 1 7-ounce jar

  10. roasted red sweet peppers, drained and coarsely chopped (3/4 cup )

  11. Romaine leaves

  12. 1/3 cup dry-roasted cashews, coarsely chopped

  13. see savings

Instructions Jump to Ingredients ↑

  1. 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 .

  2. 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.

  3. 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.

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