Ingredients
3/4 box (4 cups) shells or other short pasta
1 1/2 cups frozen peas, thawed
1 stalk Celery, chopped
1/2 red onion, chopped
1 cup flat-leaf parsley, roughly chopped
2 6-oz. cans of tune, drained
1/3 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard
Kosher salt and pepper
Preparation
Cook the pasta according to the package directions. Drain and rinse under cold running water. Transfer to a large bowl. Add the peas, celery, onion, parsley and tuna and stir to combine. In a small bowl, whisk together the oil, vinegar, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper. Drizzle the dressing over the salad and gently toss before serving.
