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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
Details
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.
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