Healthy Tuna Pasta Salad: Greek Yogurt Dressing

Instructions:

1. Boil 225g pasta in heavily salted water for 10 minutes until al dente with a slight bite.
2. Drain the pasta and immediately rinse under cold running water until the steam completely stops.
3. Squeeze 2 cans of tuna in a fine mesh sieve until it feels dry and flaky to the touch.
4. Whisk 245g Greek yogurt, 15g Dijon, 15ml lemon juice, 5g garlic powder, salt, and pepper in a large bowl until the mixture is velvety and smooth.
5. Fold 10g chopped dill into the dressing until the green flecks are evenly distributed.
6. Dice 150g cucumber, 50g red onion, and 80g celery into uniform 1/2 cm pieces.
7. Add the cold pasta and dried tuna to the dressing bowl until every noodle is lightly coated.
8. Toss in 75g thawed peas and the diced vegetables until the colors are vibrant and mixed.
9. Taste and adjust seasoning with an extra squeeze of lemon or a crack of black pepper if it feels flat.
10. Chill for 30 minutes before serving until the flavors have fully married and the salad is cold.