Summer Tuna & Pasta Salad
- Prepare the following and put into a large bowl
- 2/3 cup green bell pepper, chopped
- 2/3 cup yellow bell pepper, chopped
- 1/2 cup finely chopped celery
- 1/2 cup chopped red onions or 1/2 cup vidalia onion
- 3/4 - 1 cup shredded cheddar cheese
- 4 -5 hard-cooked eggs, coarsly chopped
- 3/4 - 1 cup frozen baby peas, slightly thawed
- 1/2 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
- 3/4 cup salad dressing (not mayonnaise)
- 1/2 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.)
- 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.
- Note: For a different flavor change, try: about 1 cup Italian dressing, or 1 cup of Ranch dressing.
bowl, green bell pepper, yellow bell pepper, celery, red onions, cheddar cheese, eggs, frozen baby peas, water chestnut, bacon, water, pasta, dressing, mix together, salad dressing, caesar salad dressing, milk
Taken from www.food.com/recipe/summer-tuna-pasta-salad-172085 (may not work)