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

In a large bowl, combine pasta, tuna, celery, onions, peas and parsley. In a small bowl, combine yogurt, mayonnaise, lemon juice, dill, salt and pepper. Pour sauce over pasta and toss gently. Cover and refrigerate at least ?2 hours.

Mary Babcock, Port Austin


  1. I want to marry this salad I made it pretty much acrcndiog to the recipe, except I used mozzarella cheese instead of cheddar, as that’s what I had on hand. I doubled the recipe and there’s not much left. I don’t think it’s necessary to point out that I had two huge bowls, LOL. I think that green onions, bacon, peppers or chicken breasts would all be great additions!

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