Ingredients:

  • 1 lb (450g) rotini or fusilli pasta
  • 1 cup (150g) frozen peas, thawed
  • 3 hard-boiled eggs, diced
  • 2 cans (5 oz/142g each) tuna in water, drained well
  • 1/2 cup (60g) celery, finely diced
  • 1/3 cup (50g) red onion, minced
  • 1/4 cup (40g) dill pickles, finely diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 cup (120g) plain Greek yogurt
  • 1/4 cup (60g) mayonnaise
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1/2 tsp (3g) garlic powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Cook the pasta in heavily salted water according to package directions, pulling it off the heat 1 minute early to maintain an al dente texture. Drain immediately and rinse under cold running water until completely chilled.
  2. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, mustard, and garlic powder until velvety and smooth. Season with salt and pepper to taste.
  3. In a large mixing bowl, combine the cooled pasta, drained tuna, thawed peas, diced eggs, celery, red onion, and pickles.
  4. Pour the dressing over the mixture and gently fold with a spatula until every piece of pasta is evenly coated. Stir in the fresh parsley last.
  5. Refrigerate the salad for 1 hour to allow flavors to meld before serving.