1-First: cook the 8 ounces of small shell pasta according to the package instructions until it’s al dente, then drain it well. While the pasta cooks, chop the 2 ribs of celery and 1/4 cup of red onion, and warm the 1 cup of frozen peas by adding them to the boiling pasta water for the last minute before draining. This tip saves time and keeps the peas bright and tender.

2-Next: in a large bowl, combine the cooked pasta, 7 ounces of drained tuna, chopped celery, red onion, and warmed peas. Mix the 1/2 cup mayonnaise and 1/2 cup Greek yogurt until smooth, then stir half of this dressing into the pasta mixture, tossing gently to coat everything evenly. Season with salt, pepper, and dried dill to taste for that perfect flavor balance.

3-After mixing, refrigerate the pasta mixture and the remaining dressing separately, covered, for 30 minutes to let the flavors meld. Just before serving, stir in the rest of the dressing to maintain creaminess and prevent sogginess, as recommended in the preparation tips. This method ensures a fresh, vibrant salad that’s ideal for quick meals or make-ahead lunches.