Bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions until just al dente. This keeps the pasta firm enough to hold its shape once mixed with the dressing.

When the pasta has about four minutes left to cook, stir in the frozen peas. This softens them just enough while keeping their bright color and slight crunch.

Once the pasta and peas are done, drain them in a colander and rinse under cold water. This stops the cooking process and cools everything down for mixing.

In a large mixing bowl, add the chopped carrots, celery, grape tomatoes, and drained tuna. Use a fork to gently break up the tuna into bite-sized pieces.

In a separate bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, Dijon mustard, minced garlic, dried dill, salt, and pepper. Mix until smooth and fully blended.

Add the cooled pasta and peas to the large bowl of vegetables and tuna. Then pour the creamy dressing over the top.

Use a spatula or large spoon to gently toss the salad until every piece is coated in the dressing and well combined.

You can serve it right away or cover and place it in the refrigerator for 30 minutes to let the flavors blend.

Transfer leftovers to an airtight container and keep them in the fridge. It stays fresh for up to five days.

Each step builds flavor and texture, making this creamy tuna pasta salad a hit every time.