Recipe by Dianne VanHuss
"A pasta salad that is sure to please every time!"
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green onions, chopped
iceberg lettuce, rinsed and chopped
1 (6 ounce) can
1 (15 ounce) can
shredded Cheddar cheese
creamy Italian salad dressing, or more to taste
This recipe works for a crowd. Use defrosted frozen peas (very tasty) and add some chopped celery if you have it. Make a dressing of milk, light mayo, a bit of cole slaw dressing if you like for added creaminess and sweetness, and a bit of dill relish or chopped dills with some of the juice. You can also throw in a can of potato sticks to add some crunch. This should be served chilled.
i made this recipe for my food technology assignment at school. It tasted great and looked good too! i added kidney beans as well, which added some extra colour and increased the fibre content.
Thanks for the recipe!
I wasn't too sure about the peas, so I used a can of corn (I love tuna and corn). I wasn't crazy about the lettuce, but I guess I'm not used to having it in pasta salad. This made a nice light lunch. Thanks!
This is the best tuna pasta salad I've ever had. I made it for my family and they absolutely love it! It's a perfect salad for a hot day!
I used spinach, broccoli, onion, and mushroom with rotini pasta and italian dressing. Also my hubby likes his meat, so I used 2 cans of tuna and served cold. Yum!
This is a little twist on a recipe that I make often in the summer months. I loved it...just delicious!
I like to put it on top of more chopped lettuce, spinach salad.
Great basic recipe my entire family enjoys. (Note: I don't add cheese and I use frozen peas instead of what recipe calls for.)
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 104
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