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February 18, 2006 | Episode 7

Sweet Pea and Tuna Salad
If you don't have time to shell fresh peas, frozen make a terrific substitute
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Sweet Pea and Tuna Salad


  • 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.

 
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