Ingredients
3
cups uncooked rotini (spiral) pasta (3 oz)
1
cup frozen sweet peas (from 1-lb bag)
1/4
cup chopped celery
1
can (6 oz) albacore tuna in water, drained, flaked
3/4
cup Parmesan peppercorn dressing
Red leaf lettuce
Preparation
Cook pasta as directed on package, adding frozen peas during last 4 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
In large bowl, gently toss cooled cooked pasta and peas, celery and tuna. Pour dressing over salad; toss to coat well. Spoon salad onto lettuce-lined plates.
