Ingredients25 m servings 260 cals
- Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.
- Cook's Note:
- Substitute your favorite creamy salad dressing for the creamy Italian dressing if you wish.
Per Serving: 260 calories; 11.5 g fat; 25.3 g carbohydrates; 13.4 g protein; 16 mg cholesterol; 379 mg sodium. Full nutrition
ReviewsRead all reviews 15
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...
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. ...
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 l...
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!
Great basic recipe my entire family enjoys. (Note: I don't add cheese and I use frozen peas instead of what recipe calls for.)