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Sweet Pea and Tuna Salad

Photo: Kana Okada
Yield Makes 4 to 6 servings

Ingredients

  • 4 cups short pasta, such as shells or orecchiette
  • 1 1/2 cups frozen peas, thawed
  • 1 stalk celery, chopped
  • 1/2 red onion, chopped
  • 1/2 cup roughly chopped fresh flat-leaf parsley
  • 2 6-ounce cans tuna, drained
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calcium 44 mg
  • calories 497
  • caloriesfromfat 29 %
  • carbohydrate 59 g
  • cholesterol 19 mg
  • fat 16 g
  • fiber 5 g
  • iron 5 mg
  • protein 27 mg
  • satfat 2 g
  • sodium 510 mg

How to Make It

  1. Cook the pasta according to the package directions. Drain and rinse under cold running water.

  2. 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 temperature or chilled