Summer Tuna & Pasta Salad

“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.”
1hr 12mins

Ingredients Nutrition

  • Prepare the following and put into a large bowl
  • 158.51 ml green bell pepper, chopped
  • 158.51 ml yellow bell pepper, chopped
  • 118.29 ml finely chopped celery
  • 118.29 ml chopped red onions or 118.29 ml vidalia onion
  • 177.44-236.59 ml shredded cheddar cheese
  • 4-5 hard-cooked eggs, coarsly chopped
  • 177.44-236.59 ml frozen baby peas, slightly thawed
  • 118.29 ml water chestnut, chopped (optional)
  • 8 slice bacon, fried crisp and crumbled (optional)
  • 340.19 g light chunk tuna in water, well drained and flaked into bite sized pieces (can use cooked chicken or ham also)
  • 226.79 g tri-color spiral pasta, cooked 10 to 12 minutes, drain off and rinse in cold water, drain off again & add to bowl
  • Mix together in a separate bowl
  • 177.44 ml salad dressing (not mayonnaise)
  • 118.29 ml caesar salad dressing, and dip (comes in a jar, and is quite thick)
  • 44.37-59.16 ml milk (Try 3 Tbsp. first, if still too thick, add one additional Tbsp.)


  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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