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Sweet Pea and Tuna Salad

Kana Okada
Serves 4 Hands-On Time: 15m Total Time: 25m

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 teaspoon kosher salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground 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, salt, mustard, and pepper. Pour over the salad and gently toss. Serve at room temperature or chilled.

     

     

By Sara Quessenberry,  May 2005
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Quick Tip

Dried pasta can stay in a cabinet or on a pantry shelf for a full year, even if the package has been opened.

Nutritional Information

  • Per Serving
  • Calories 497Calories From Fat 29
  • Calcium  44mg
  • Carbohydrate  59g
  • Cholesterol  19mg
  • Fat  16g
  • Fiber  5g
  • Iron  5mg
  • Protein  27mg
  • Sat Fat  2g
  • Sodium  510mg
What does this mean? See Nutrition 101.

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