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
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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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