Sweet Pea And Tuna Salad

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

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

short pasta, frozen peas, celery, red onion, parsley, tuna, olive oil, red wine vinegar, kosher salt, mustard, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sweet-pea-tuna-salad (may not work)