SUMMER TUNA & PASTA SALAD

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Summer Tuna & Pasta Salad image

This recipe is a combination of two other recipes with my own ideas incorportated into it to make it a salad that is also a meal in itself. Be sure to refrigerate overnight and serve it cold.

Provided by o.c.gramma

Categories     Tuna

Time 1h12m

Yield 6-8 serving(s)

Number Of Ingredients 14

2/3 cup green bell pepper, chopped
2/3 cup yellow bell pepper, chopped
1/2 cup finely chopped celery
1/2 cup chopped red onions or 1/2 cup vidalia onion
3/4-1 cup shredded cheddar cheese
4 -5 hard-cooked eggs, coarsly chopped
3/4-1 cup frozen baby peas, slightly thawed
1/2 cup water chestnut, chopped (optional)
8 slices bacon, fried crisp and crumbled (optional)
12 ounces light chunk tuna in water, well drained and flaked into bite sized pieces (can use cooked chicken or ham also)
8 ounces tri-color spiral pasta, cooked 10 to 12 minutes, drain off and rinse in cold water, drain off again & add to bowl
3/4 cup salad dressing (not mayonnaise)
1/2 cup caesar salad dressing, and dip (comes in a jar, and is quite thick)
3 -4 tablespoons milk (Try 3 Tbsp. first, if still too thick, add one additional Tbsp.)

Steps:

  • Put all prepared ingredients into a very large bowl and mix well. Then pour dressing over salad and mix to coat the ingredients well. Refrigerate overnight before serving. Serve cold.
  • Note: For a different flavor change, try: about 1 cup Italian dressing, or 1 cup of Ranch dressing.

Nutrition Facts : Calories 505.7, Fat 24.1, SaturatedFat 7.2, Cholesterol 183.1, Sodium 806.8, Carbohydrate 40.6, Fiber 3, Sugar 7, Protein 30.7

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