Fun three-color pasta, cubed cheese, albacore tuna, roasted sweet red peppers and more blend for a pasta salad with a summer freshness from the basil and Romaine.
2 C. dried 3-color mix (fusili, rotini or tiny shell macaroni) 2/3 C. frozen peas 1/2 C. sliced celery 3/4 C. cubed Swiss, cheddar, American or provolone cheese 2 Tbs. finely shredding fresh basil leaves 1 C. creamy roasted garlic or peppercorn ranch salad dressing 1 7 oz. pkg. premium chunk white albacore tuna (water pack) 1 7 oz. jar roasted red sweet peppers, drained and coarsely chopped Romaine leaves 1/3 C. dry-roasted cashews, coarsely chopped
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. 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 Tbs. 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. Yield: 4 servings