Cook the pasta according to the package directions. Drain and rinse under cold running 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 temperature or chilled
This recipe is great for the nutritional value but after spending a summer eating salads in vinaigrette it was a little disappointing. I served it as a chilled main dish since the summer is so hot. I will make it again. Everyone liked it. I will probably feel different next year.
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