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Fresh Summer Pasta Salad

While preparing lunch, I made this summer pasta salad for dinner. It was fast and easy; delicious and colorful. We love to enjoy the fresh fruits and veggies in season. I served this salad with almond crackers and sharp cheddar slices. So tasty! —Cathy Orban, Chandler, Arizona
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings


  • 4 cups uncooked campanelle or spiral pasta
  • 2 medium carrots, finely chopped
  • 2 medium peaches, chopped
  • 1 pouch (11 ounces) light tuna in water
  • 1/2 cup sliced celery
  • 1/2 cup julienned cucumber
  • 1/2 cup julienned zucchini
  • 1/2 cup fresh broccoli florets, chopped
  • 1/2 cup grated red cabbage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Caesar salad dressing


  • Cook pasta according to package directions for al dente. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add carrots, peaches, tuna, celery, cucumber, zucchini, broccoli, cabbage, salt and pepper. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 3 hours before serving.
Nutrition Facts
3/4 cup: 357 calories, 23g fat (4g saturated fat), 25mg cholesterol, 651mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 10g protein.

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