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Sweet Pea and Tuna Salad

Sweet Pea and Tuna Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2005

Nutritional Information

  • Per Serving
  • Calories 584Calories From Fat 177
  • Fat 20g
  • Sat Fat 3g
  • Cholesterol 26mg
  • Sodium 827mg
  • Protein 35g
  • Carbohydrate 65g
  • Sugar 6g
  • Fiber 6g
  • Iron 5mg
  • Calcium 54mg
What does this mean? See Nutrition 101 .

Quick Tip

Stocked refrigerator
The salad can be refrigerated for up to 2 days.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.