• Hands-On Time: 15 minutes
  Total Time: 25 minutes
  Makes 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
  

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.