Serves two.
Ingredients:
7 ounces pasta, cooked (Before boiling, I measured 4 oz. UNCOOKED Banza.)
2 cans tuna (I used Safe Catch.)
1/2 cup dill pickles, diced
1/4 cup red onion, finely diced
1/4 cup celery, finely diced (I did not use.)
1/4 cup peas, thawed
2 hard boiled eggs, diced
2 tablespoons fresh dill, chopped (I just used dried and measured with my heart.)
Dressing:
2 tablespoons plain Greek yogurt
2 tablespoons mayo
1 tsp. dried dill
2 tablespoons-1/4 cup of pickle juice, to taste
salt and pepper, to taste
Directions:
Cook pasta according to package directions, and while pasta is cooking, prepare remaining veggies, herbs (if using fresh), and eggs.
In a large bowl, combine dressing ingredients and whisk to combine. (Start with 2 tablespoons of pickle juice. If dressing feels too thick, add more until you reach the desired consistency.)
Drain pasta and allow to cool. Add to large bowl (that you made dressing in), along with the remaining ingredients. Gently toss to combine. Salt and pepper to taste.
*I added a couple pinches of red pepper flakes and more pickle juice at the end, as the pasta soaked up a lot of the dressing!
*Modified from @forgetthetakeout (cookbook/IG)