Tuna-Riffic Pasta Salad

• 1 (8 ounce) package pasta shells
• 1 (10 ounce) package frozen peas
• 1 (6 7/8 ounce) can tuna in water
• 2 green onions, minced
• 2 tablespoons low-fat mayonnaise
• 34 cup plain nonfat yogurt
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• salt & pepper

1. Cook pasta shells according to package directions.
2. Drain and set aside.
3. In a small saucepan, cook the peas according to package directions.
4. Drain and set aside.
5. In a large bowl, combine tuna, green onions, mayonnaise, yogurt, mustard, garlic, salt and pepper.
6. Mix lightly.
7. Add the cooked pasta and peas and toss all ingredients together.
8. Cover and refrigerate until serving time.

pasta shells, frozen peas, tuna, green onions, lowfat mayonnaise, nonfat yogurt, mustard, clove garlic, salt

Taken from www.food.com/recipe/tuna-riffic-pasta-salad-3079 (may not work)