Ingredients
Method
- Cook the shell pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking.
- In a small bowl, whisk together the light mayonnaise, plain yogurt, fresh lemon juice, chopped dill, salt, and black pepper until smooth.
- In a large bowl, combine the cooled pasta, drained tuna, frozen peas, diced celery, and finely chopped red onion. Pour the dressing over the mixture and toss gently until everything is evenly coated.
Nutrition
Notes
For best flavor, start with half the salt and pepper in the dressing, then taste and adjust.
If using tuna packed in oil, drain it well and expect a richer, less light result.
Frozen peas thaw quickly when mixed with the other ingredients, so no need to pre-thaw.
This salad can be made a day ahead and refrigerated; it will taste even better as flavors meld.
Store leftovers in an airtight container in the fridge for up to 3 days.
Serve chilled or at room temperature on a bed of lettuce or with crackers.
For a California twist, add diced avocado just before serving to keep it fresh.