Directions 6 steps | 140 Minutes
Bring a large pot of salted water to a boil. Add the pasta and cook the pasta until al dente, according to the package’s instructions.
While the pasta is cooking make the dressing. In a medium bowl, whisk together the mayonnaise, Greek yogurt, pickle relish, lemon juice, honey, mustard and dill. Set aside.
Drain the pasta and let it cool slightly. While the pasta is cooling add the tuna, red onion, celery, red bell pepper and peas to a large bowl.
Add the pasta and the dressing. Toss until evenly coated. Taste and season with salt and pepper.
Cover the bowl with plastic wrap and refrigerate until cold, about 2 hours.
Garnish with fresh parsley before serving. Enjoy!