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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Yay! No mayo!!! From Real Simple (May 2005) Ingredients:
4 cups uncooked shell pasta or 4 cups other short pasta |
1 1/2 cups frozen peas, thawed |
1 stalk celery, chopped |
1/2 red onion, chopped |
1/2 cup fresh flat-leaf parsley, roughly chopped |
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. Combine the pasta, peas, celery, onion, parsley, and tuna together in a large bowl.
3. In a small bowl, whisk together the oil, vinegar, salt, mustard, and pepper.
4. Pour over the salad and gently toss.
5. Serve at room temperature or chilled.
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