• Mike Roberts

Tuna Pasta Salad

Ingredients: 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)

Directions: 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.

Serves 4

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