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Tuna/Pasta Bliss

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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 premium chunk white albacore tuna (water pack)

    8. 1 7 ounce jar

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

    10. Romaine leaves

    11. 1/3 cup dry-roasted cashews, coarsely chopped

    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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