Dill Tuna Salad - Michigan Country Lines Magazine

Ingredients

• 4 c. small shells or penne pasta, cooked
• 1 large can white tuna in water
• 1 c. celery, diced small
• 1/2 c. chopped green onions, including tops
• 1 c. frozen peas
• 1/4 c. fresh parsley, minced
• 10 ozs. plain greek yogurt
• 1 c. mayonnaise
• 1/4 c. fresh lemon juice
• 2 T. fresh dill, snipped
• 1/2 t. salt
• 1/4 t. white pepper