Sweet Pea and Tuna Salad

By á-18954

Makes 4-6 servings. Jeanne's recipe

Ingredients

• 4 C. short pasta, such as shells or orecchiette
• 1/2 C. frozen peas, thawed
• 1 stalk celery, chopped
• 1/2 red onion, chopped
• 1/2 C. roughly chopped fresh flat-leaf parsley
• 2 6 oz. cans tuna, drained
• 1/4 C. olive oil
• 1/4 C. red wine vinegar
• 1 teas. kosher salt
• 1 teas. dijon mustard
• 1/2 teas. freshly ground black paper

Preparation

Step 1

Cook the pasta according to the package directions. Drain and rinse under cold water. In a large bowl, combine the pasta, peas, celery, onion, parsley and tuna. In a small bowl, whisk together the oil, vinegar, salt, mustard and pepper. Pour over the salad and gently toss. Serve at room temp. or chilled.