pasta shells, Italian tuna & sweet pea salad

Makes 4 servings 


1 tablespoon freshly squeezed lemon juice 

2 tablespoons mayonnaise, ideally avocado or olive oil mayo

1/3 cup White Bean Blend (see 5 minute recipe here)

1/2 cup chopped fresh flat-leaf parsley leaves 

10 to 12 ounces canned Italian tuna in olive oil, drained

2 cups frozen baby peas, thawed

3 cups small pasta shells, gluten free optional, cooked al dente


In a large serving bowl, whisk together lemon juice, mayonnaise, and White Bean Blend. Add parsley, tuna, peas, and pasta shells and toss to coat evenly. Season with salt and freshly ground pepper to taste and serve at room temperature.