Ingredients:

  • 1 lb rotini or fusilli pasta
  • 2 cans (5 oz each) tuna in water, drained
  • 1 cup frozen peas, thawed
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 1/3 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente (usually 1–2 minutes less than package directions). Immediately drain in a colander and rinse under cold water until completely cool.
  2. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until the mixture is smooth.
  3. In a large mixing bowl, combine the chilled pasta, drained tuna, thawed peas, diced celery, and minced red onion.
  4. Pour the dressing over the pasta mixture and fold gently until all ingredients are evenly coated.
  5. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld and the dressing to adhere to the pasta.