1-First, cook 8 ounces of small shell pasta in salted boiling water until it’s al dente, which takes about 7-9 minutes. Once done, drain it and let it cool slightly to avoid sogginess. While the pasta cooks, chop 2 celery ribs and 1/4 cup of red onion for that fresh crunch.

2-Next, drain 7 ounces of canned tuna to keep the salad from getting watery. Add 1 cup of frozen peas to the boiling pasta water in the last minute to warm them up and save time. In a separate bowl, mix 1/2 cup mayonnaise with 1/2 cup Greek yogurt until it’s smooth and creamy.

3-Then, in a large bowl, combine the cooled pasta, drained tuna, chopped celery, red onion, and peas. Add half of the dressing and toss everything gently to coat it evenly, seasoning with salt, pepper, and dried dill if you like. For external insights on pasta, read about is pasta healthy to see how it fits into your meals.

4-Refrigerate the pasta mixture and the remaining dressing separately for 30 minutes to let the flavors blend. Before serving, stir in the rest of the dressing and enjoy right away for the best texture. This method helps maintain the salad’s freshness, making it perfect for meal prep.