Pleasantly Pleasing Pasta

I'm working diligently this week and next cleaning out my freezer, fridge, and pantry. The project is long overdue, but something I like to try to do a couple of times a year, especially as seasons change. So last night I dug deep and threw together a pasta salad--from ingredients I had in the house--and it came out quite yummy.
I'll organize the ingredients by where I found them, but don't really have measurements or how much--I just used what I had.

For the Dressing:
I made a basic vinaigrette with ume plum vinegar, olive oil, and whole grain mustard. In the end I squeezed lemon over the salad, too, and in hindsight probably should have made a lemon vinaigrette, but the ume plum vinegar is one of my faves, so I use it every chance I get.

From the Freezer (finding more good stuff here):

• about a cup of corn 
• about a cup of green peas
• I tossed these with the hot pasta and let them thaw while the pasta cooled.

From the Fridge:

• couple of carrots, chopped
• some celery, chopped
• some chives, chopped
• some red onion, chopped
• a handful of kale, finely chopped (great way to add greens to just about anything)
• slivered almonds sprinkled on top

From the Pantry

• Eden Organic whole grain pasta (I always have some on hand--it's good stuff!)
• 2 cans tuna
• salt and pepper to taste

From the Heart:
Lots of Vitamin L(ove)!