Ingredients:

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

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente. Check it 1 minute before the box says it's done.
  2. Drain in a colander and rinse immediately with cold water until the pasta is completely cool to the touch.
  3. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper until the mixture is smooth and velvety.
  4. In a large mixing bowl, flake the drained tuna with a fork. Keep some chunks; do not mash into a paste.
  5. Fold in the cooled pasta, thawed peas, diced celery, and minced red onion.
  6. Pour the dressing over the mixture and fold gently with a spatula until every shell is coated.
  7. Stir in the fresh parsley last to keep the leaves from bruising.
  8. Let the salad sit in the fridge for at least 30 minutes before serving.