Sweet Pea and Tuna Salad Recipe

Ingredients

4 mugs short pasta, for example, shells or orecchiette

1/2 mugs solidified peas, defrosted

1 stalk celery, cleaved

1/2 red onion, cleaved

1/2 mug generally cleaved new level leaf parsley

2 6-ounce jars fish, emptied

1/3 glass olive oil

1/4 glass red wine vinegar

1 teaspoon fit salt

1/2 teaspoon Dijon mustard

1/4 teaspoon naturally ground dark pepper

Directions

Cook the pasta as indicated by the bundle bearings. Empty and flush under icy running water.

In an expansive dish, join the pasta, peas, celery, onion, parsley, and fish.

In a little bowl, whisk together the oil, vinegar, salt, mustard, and pepper. Spill over the greens and tenderly throw. Serve at room temperature or chilled.