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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Real Simple, MAY 2005 Ingredients:
4 cups short pasta, such as shells or 4 cups 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 fresh 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.
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