8 ounces dry whole-grain elbow pasta (Barilla Plus recommended)
1 cup frozen green peas
5 ounces canned tuna, packed in water
1/2 cup chopped celery
1/4 cup balsamic vinaigrette
Cook pasta according to package directions and add frozen peas for the last 15 seconds of cooking; drain and set aside to cool slightly.
Combine pasta and peas in a large bowl with tuna, celery and balsamic vinaigrette. Season with 1/4 teaspoon kosher salt and freshly ground black pepper to taste; mix well to combine. Serve slightly chilled or at room temperature. Enjoy this salad as is or pile it over mixed greens.