Ingredients:

  • 8 oz (225g) rotini or fusilli pasta
  • 1 cup (150g) frozen peas, thawed
  • 2 cans (5 oz/142g each) tuna in water, drained well
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 2 tbsp (30g) fresh parsley, chopped
  • 1/2 cup (120g) mayonnaise
  • 1/4 cup (60g) Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Cook the pasta in salted water according to package directions until al dente. Immediately drain and rinse under cold running water until the pasta feels chilled to the touch to remove excess starch.
  2. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and mustard until smooth. Stir in the salt and black pepper.
  3. In a large mixing bowl, combine the chilled pasta, thawed peas, drained tuna, diced celery, and minced red onion.
  4. Pour the dressing over the ingredients and gently fold using a rubber spatula to avoid breaking the tuna flakes. Fold in the fresh parsley as a final step.