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Sweet Pea and Tuna Salad
- 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
- 1/2 teaspoon Dijon mustard
Directions:View on Real Simple
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