Tuna-riffic Pasta Salad
rec.food.recipes/Strawberry Girl/1999

1 (8 oz)package small pasta shells
1 (10 oz) package frozen peas
2 cans (6.8 oz each)water-packed tuna
2 green onions, minced
2 Tbsp low-fat mayonnaise
3/4 cup plain non-fat yogurt
1 Tbsp Dijon mustard
1 clove garlic, minced
salt & pepper to taste

Cook pasta shells according to package directions. Drain and set aside.

In a small saucepan, cook the peas according to package directions. Drain and set aside.

In a large bowl, combine tuna, green onions, mayonnaise, yogurt, mustard, garlic, salt and pepper. Mix lightly. Add the cooked pasta and peas and toss all ingredients together. Cover and refrigerate until serving time.