1-Getting the perfect tuna noodle salad starts with simple steps that anyone can follow, even if you’re new to cooking. Begin by cooking your pasta until it’s al dente, which takes about 10 minutes, to keep it from getting too soft. This method ensures the salad has the right texture and holds up well when mixed with the other ingredients.

2-Once the pasta is ready, add the frozen peas in the last minute of cooking to warm them through without overcooking. After draining and rinsing everything under cold water, mix in the tuna, celery, and onion. The creamy dressing, made from 1/2 cup mayonnaise and 1/2 cup Greek yogurt seasoned with salt, pepper, and optional dried dill, goes on in halves: add some first, chill the salad, and stir in the rest before serving to keep it creamy and fresh.

3-First, cook 8 ounces of small shell pasta according to the package until al dente, then drain and rinse under cold water. While that’s happening, drain 7 ounces of tuna to keep the salad from getting watery. In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup Greek yogurt, salt, pepper, and dried dill if you like.

4-Next, combine the cooled pasta, tuna, 2 ribs of chopped celery, 1/4 cup chopped red onion, and 1 cup of warmed peas in the bowl. Toss gently with half the dressing and refrigerate for at least 30 minutes. Before serving, add the remaining dressing and mix again for that perfect creaminess. This step-by-step ensures your salad is fresh and delicious every time.