Sweet Pea and Tuna Salad

Sweet Pea and Tuna Salad
Photo by Kana Okada


  • ½ cup roughly chopped fresh flat-leaf parsley
  • ½ teaspoon Dijon mustard
  • 2 6-ounce cans tuna, drained
  • 4 cups short pasta, such as shells or orecchiette
  • ¼ cup red wine vinegar
  • 1 stalk celery, chopped
  • 1/3 cup olive oil
  • + 4 more ingredients
    • 1 ½ cups frozen peas, thawed
    • ½ red onion, chopped
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon kosher salt

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, salt, mustard, and pepper. Pour over the salad and gently toss. Serve at room...

View full recipe at My Recipes


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