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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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