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Photo: Kana Okada Photo by: Photo: Kana Okada

Sweet Pea and Tuna Salad

Real Simple MAY 2005

  • Yield: Makes 4 to 6 servings


  • 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


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

Nutritional Information

Amount per serving
  • Calcium: 44mg
  • Calories: 497
  • Calories from fat: 29%
  • Carbohydrate: 59g
  • Cholesterol: 19mg
  • Fat: 16g
  • Fiber: 5g
  • Iron: 5mg
  • Protein: 27mg
  • Saturated fat: 2g
  • Sodium: 510mg

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Sweet Pea and Tuna Salad recipe