I was feeling like having something lighter for dinner after all the eating we did over the holidays which included two prime rib dinners, double servings of apple pie and who knows how many times I was dipping into the See's Candy box.
This is a quick and simple pasta salad. I used two different kinds of pasta that I had on hand, whole-wheat Penne Rigate (tubes) and Farfalle (small bow ties). I recommend sticking to a smaller sized pasta like they recommend in the recipe below or use Farfalle like I used as the larger pasta made it a bit heavier than it should be. I doubled the peas and celery and halved the amount of red onion and it turned out great.
Adapted from Real Simple Magazine
Serves 4
Ingredients
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
Directions
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.
3.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.
