1-First, bring a large pot of salted water to a boil and add the 8 ounces of small shell pasta. Cook according to package instructions until al dente, which usually takes about 7-9 minutes for bite-size pasta. Once done, drain and rinse under cold water to cool it down quickly, a tip that works well for keeping the texture just right.

2-Next, in a big bowl, mix the 7 ounces of drained canned tuna with the chopped 2 ribs of celery, 1/4 cup of chopped red onion, and 1 cup of frozen peas. Add in the 1/2 cup of mayonnaise and 1/2 cup of Greek yogurt, then season with salt, pepper, and dried dill to taste for that perfect flavor balance. For more ideas on pasta salads, check out our California Pasta Salad recipe to add variety to your meals.

3-Now, gently fold the cooled pasta into the tuna mixture until everything is evenly coated. Let the salad chill in the fridge for at least 30 minutes to let the flavors meld together. Serve it cold for the best taste, and feel free to tweak the seasonings like the dried dill for a personal touch. This step-by-step approach makes it adaptable for different diets, such as using gluten-free pasta if needed.