15-Minute Tuna and Cheddar Pasta Salad
A refreshing make-ahead pasta salad combining tender fusilli, sharp cheddar, flaked tuna, and roasted red peppers, bound with creamy garlic dressing. Fresh basil, celery, and peas add brightness and crunch, while toasted cashews provide textural contrast. Perfect for picnics, potlucks, and warm-weather gatherings. The 2-8 hour chill allows flavors to meld, making this ideal for advance preparation.
Ingredients
- 2 cups dried tri-colored fusilli or rotini pasta, cooked and cooled
- ¾ cup sharp cheddar or provolone cheese, diced
- ⅝ cup frozen peas, thawed or unthawed
- ½ cup celery, diced
- 2 tablespoons fresh basil leaves, thinly sliced
- ½ cup creamy roasted garlic or peppercorn ranch salad dressingItalian vinaigrette1/2 cuplighter option
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- 7 ounces chunk tuna in water, drained
- 1 jar (7 ounces) roasted red peppers, drained and coarsely chopped
- romaine lettuce leaves, for serving
- ⅓ cup roasted cashews, unsalted or lightly salted
Instructions
- 1
Cook pasta according to package directions, then drain thoroughly.
- 2
Rinse pasta with cold water and drain again to stop cooking.
- 3
Transfer pasta to large bowl.
- 4
Stir in cheese, peas, celery, basil, tuna, and roasted red peppers.
- 5
Pour salad dressing over mixture and toss gently to combine.
- 6
Cover and refrigerate 2 to 8 hours.
- 7
Before serving, add additional dressing by tablespoonfuls if pasta appears dry.
- 8
Arrange romaine leaves in serving bowl or on chilled plates.
- 9
Top with pasta mixture.
- 10
Sprinkle cashews over top.
Tips
Prepare up to 8 hours ahead: this salad actually improves as it sits, allowing flavors to blend. Refresh with extra dressing just before serving if pasta seems dry.
Toast your own cashews in a dry skillet over medium heat for 3-4 minutes to enhance their flavor, or add them right before serving to keep them crisp.
Substitute fresh mozzarella, Swiss, or gouda for cheddar depending on flavor preference; use same quantity.
Good to Know
Covered in refrigerator up to 3 days. The pasta will continue absorbing dressing; refresh with additional salad dressing if needed before serving.
Prepare fully through step 6 up to 8 hours in advance. Stir in additional dressing just before step 7. Do not add cashews until serving to preserve crunch.
Serve cold on a bed of romaine lettuce in a chilled bowl or on individual chilled plates. Garnish with cashews just before serving.
Common Mistakes
Do not skip the cold water rinse after draining hot pasta; this stops carryover cooking and prevents mushiness.
Do not add dressing immediately before serving; toss gently after refrigeration and add dressing incrementally to avoid an overly wet salad.
Do not add cashews more than 15 minutes before serving to prevent them from softening.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
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FAQ
Can I use fresh tuna instead of canned?
Yes. Cook 7 ounces fresh tuna steak until opaque (about 4-5 minutes per side depending on thickness), cool, and flake into bite-sized pieces. Proceed with recipe as written.
What if I don't have romaine lettuce?
Substitute any crisp lettuce (iceberg, butter lettuce) or serve the pasta mixture on its own without a lettuce base. The lettuce is optional and mainly provides structure and freshness.
How long can I keep this salad in the refrigerator?
Store covered for up to 3 days. The pasta will continue absorbing dressing, so refresh with 1-2 tablespoons additional dressing before serving. Cashews are best added just before serving.