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

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.

Did you try this recipe? How did you like it?

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