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Summer Tuna & Pasta Salad

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“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.”
READY IN:
1hr 12mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • Prepare the following and put into a large bowl
  • 23 cup green bell pepper, chopped
  • 23 cup yellow bell pepper, chopped
  • 12 cup finely chopped celery
  • 12 cup chopped red onions or 12 cup vidalia onion
  • 34-1 cup shredded cheddar cheese
  • 4 -5 hard-cooked eggs, coarsly chopped
  • 34-1 cup frozen baby peas, slightly thawed
  • 12 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
  • DRESSING
  • Mix together in a separate bowl
  • 34 cup salad dressing (not mayonnaise)
  • 12 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.)

Directions

  1. 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.
  2. Note: For a different flavor change, try: about 1 cup Italian dressing, or 1 cup of Ranch dressing.

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