Bring a pot of salted water to boil and cook pasta until just al dente. Drain and rinse with cold water.
Add the pasta to a large mixing bowl. To the pasta add in peas, tuna, celery, and red onion. Toss gently to combine. Then, add in the mayo, greek yogurt, dill, and kosher salt. Use a rubber spatula to toss the salad together scraping the bowl to make sure all ingredients are well combined.
Taste the tuna pasta salad for seasonings, adding more salt, pepper, or dill if needed. Serve immediately or refrigerate for later.
Notes
Use whatever small round pasta you can find. Shells, macaroni, ditalini, or mini penne would all be great options.
Rinse the pasta in cold water after cooking to remove some of the starches and cool the pasta down for the salad.
No need to thaw the peas before adding to the salad.
Nonfat Greek yogurt works in this salad and is what I always use.
No fresh dill? You can substitute a teaspoon of dried dill weed instead.
Store leftover Tuna Pasta Salad with Dill in an airtight container in the refrigerator for up to five days. If making ahead of time, toss with dressing an hour before serving.