short pasta, such as shells or orecchiette
frozen peas, thawed
stalk celery, chopped
red onion, chopped
roughly chopped fresh flat-leaf parsley
6-ounce cans tuna, drained
red wine vinegar
kosher salt and 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, mustard, 1 teaspoon salt, and ¼ teaspoon pepper.
- Pour the dressing over the salad and gently toss. Serve at room temperature or chilled.