Tuna Pasta Salad
1 (8-oz.) pkg. whole-grain shell pasta
1 cup frozen green peas
1 (5-oz.) can tuna, packed in water
½ cup chopped celery
¼ cup balsamic vinaigrette
¼ tsp. kosher salt
Freshly ground black pepper, to taste
¼ cup green olives, halved (optional)
Cook pasta according to package directions, adding frozen peas to cook for the last 15 seconds. Drain and set aside to cool slightly.
Combine pasta and peas in a large bowl with tuna, celery and vinaigrette. Season with salt and pepper, to taste. Mix well to combine. Serve slightly chilled or at room temperature.
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