A pasta salad that never fails to delight!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup seashell pasta
- 1 bunch green onions, chopped
- ½ cup iceberg lettuce, rinsed and chopped
- 1 (5 ounce) can tuna, drained
- 1 (15 ounce) can peas, drained
- ½ cup shredded Cheddar cheese
- ½ cup creamy Italian salad dressing, or more to taste
Instructions
- 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.
- Substitute your favorite creamy salad dressing for the creamy Italian dressing if you wish.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 3 g |
| Sodium | 379 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty and easy to make! I prefer balsamic dressing, but this would be good even without any dressing at all!
It is so good and I love it
It was great, everyone liked it. Sorry no pictures, we ate it all
I added capers to the salad for a pop of flavor. It is super easy to make and kept well in the fridge for 3 days of meals.
Very filling and light. Perfect for a hot day. I omitted the dressing and didn’t fully drain my tuna (in oil). Just add salt and pepper to taste.
The whole family scarfed it down. Perfect quick dinner on t-ball night! I used greek dressing instead because that’s what I had, but otherwise stuck to the recipe.
This was really good..I added green onions,red pepper and a can of peas and carrots as I wanted to use them up.My son does not like peas,but he loved this tuna salad…Another keeper!
Great basic recipe my entire family enjoys. (Note: I don’t add cheese and I use frozen peas instead of what recipe calls for.)
this recipe says it’s 6 servings. only if it’s being served as a side dish … i’d say this is 3 servings, tops. the only thing i did differently was adding red onion. i used lite italian dressing.
Oh sooo easy and oh sooo delightful!!
This was wonderful! I just added some spinach with the iceburg lettuce to make it a little more healthy. Yum!
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!
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 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!
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! Sarah
This was pretty good we just weren’t too crazy about the peas so next time I am going to take a chance with rinsed black beans–I know, sounds a little weird but worth a try!
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 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.