Reviewed: Feb. 11, 2009

With a few changes, this has become a favorite in my house. We skip the cheese, add artichoke hearts and use peas with pearl onions. For the dressing, I use Kraft 3 cheese lite ranch. I also use whole grain pasta for additional health benefits.

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amy

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Reviewed: Dec. 4, 2008

Hubby has a bad cold, and this has always been his comfort food of choice. Stuck with no car today, I had to rely solely on ingredients in my pantry. Because this is such a basic recipe, this fit my needs perfectly. I omitted the onion and cheese and substituted frozen green peas for the lima beans, keeping all else the same. My roasted red peppers were particularly mushy, so they didn't stay in chunky pieces--but actually, it made the salad take on an attractive color and speckled appearance that made it very pretty! Good and satisfying tuna pasta salad, with much room for flexibility with the ingredients. Hubby was a happy camper!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 30, 2008

I made this for a wedding rehearsal potluck and it was a huge hit. It was very easy to make and very tasty. Thanks for the great recipe!!

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mepayne

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Reviewed: Dec. 11, 2007

easy and taste great-I used frozen pea -instead of lima beans-it was great!

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ENE7ENE

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Reviewed: Jul. 18, 2007

I was looking for a tuna and pasta salad recipe. I came across this recipe the day after a large earthquake struck us. The title caught my eye and I had to try it. My husband and I really enjoyed this. I can't get lima beans, but I used boiled soybeans instead, and it was really good. I also used try colored elbow macaroni for more color. I plan on using this for a pitch in sometime.

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Shields, N.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Higashikurume, Tokyo, Japan

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Reviewed: Jan. 9, 2007

This rocked! Used light mayo, soy "cheddar" cheese and garbanzo instead of lima beans. Hubby loved it too, will definitely make again!

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OPHELIA5

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Reviewed: Mar. 16, 2006

Sorry, I'm on the boring side of this seeming argument over this recipe. It was edible and I did finish it (which is why it got a 2 instead of 1), but it was boring and as for the "perfect amount of everything" ??? -- there was way, way, way, way too little mayo, to the point I barely knew it was there. I think it has the potential to become something better but not as is.

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Erimess

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2005

If you notice the date, today is the day Rita stormed on shore and we are not close to recovering from Katrina. I was looking through pasta recipes and the name of this recipe caught my eye. I felt like it was the one I should try and it was great. I roasted two red peppers, peeled and diced them knowing it would be better than the jar kind. And as much as I like lima beans I am going to try frozen peas next time which I know I will like better. For those in the Gulf Coast...I'm with you!

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June

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Reviewed: Jun. 1, 2005

Sorry but this wasn't for me. I tried adding garlic powder, then salt & pepper, then more cheese, & I even tried heating it but it just didn't have much flavor.

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BAMATT

Home Town: Pelham, Alabama, USA

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Reviewed: Apr. 15, 2005

Made this the other day for a potluck at work and also for home.Not one complaint. The sun dried tomoatoes add a nice flavor and my daughter who is so picky with dressings said we could use it also on sandwiches,burgers etc.

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LDIZZY

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Reviewed: Jun. 3, 2004

I have made this recipe twice since April - my family loves it! It calls for the perfect amount of everything, including the mayo. It is a perfect balance of crunchy and substance (pasta / beans). I will make this often in summer months. Thanks Laurie and Roger!

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