Sweet Pea and Tuna Salad

Sweet Pea and Tuna Salad
Kana Okada
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preparation
15
minutes
cooking
25
minutes
Serves 4

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
1/2
teaspoon
Dijon mustard
kosher salt and black pepper

Directions

  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.
  3. In a small bowl, whisk together the oil, vinegar, mustard, 1 teaspoon salt, and ¼ teaspoon pepper.
  4. Pour the dressing over the salad and gently toss. Serve at room temperature or chilled.
Sara Quessenberry
April 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 177
  • Fat 20 g
  • Sat Fat 3 g
  • Cholesterol 26 mg
  • Sodium 827 mg
  • Protein 35 g
  • Carbohydrate 65 g
  • Sugar 6 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 54 mg
What does this mean? See Nutrition 101.

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