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
Directions
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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