Sweet Pea and Tuna Salad


Cook time: 15 Minutes

Total time: 25 Minutes

Yield: 4 to 6 servings



  • 4 cups short pasta (such as shells or orecchiette)
  • 1 1/2 cups frozen peas thawed
  • 1/2 red onion finely chopped
  • 1/2 cup roughly chopped fresh flat-leaf parsley
  • 2 6-ounce cans tuna drained
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper


  1. Cook the pasta according to the package directions. Drain and rinse under cold running water. In a large bowl, combine the pasta, peas, onion, parsley, and tuna. In a small bowl, whisk together the oil, vinegar, salt, mustard, and pepper. Add the vinaigrette to the pasta and toss. Serve at room temperature or chilled.