3 cups rotini pasta
2 5-oz. cans tuna packed in water, drained
2 stalks celery, chopped
1/3 cup red onion, finely chopped
1 dill pickle, chopped
2-3 tablespoons chopped fresh parsley
2-3 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 cup mayonnaise
1/4 cup Greek yogurt
1-2 teaspoons lemon juice
Salt and pepper, to taste
- Cook the pasta in salted water until al dente, about 10-12 minutes. Drain in a colander and rinse in cold water. Drain well again and add to a big bowl.
- Add the tuna and break it up with a fork.
- Add the remaining ingredients and toss well. Taste and adjust salt, pepper, and mayo, if it seems dry. Eat right away or refrigerate until ready to serve.