Servings: 6

8 ounces small shells pasta , or your favorite bite-size pasta 8 ounces small shells pasta , or your favorite bite-size pasta
1 pkg. Vegan tuna 1 pkg. Vegan tuna
2 ribs celery , chopped 2 ribs celery , chopped
1/4 cup red onion , chopped ¼ cup red onion , chopped
1 cup frozen peas 1 cup frozen peas
1/4 cup pitted kalamata olives ¼ cup pitted kalamata olives
1 cup cherry style tomatoes (optional) 1 cup cherry style tomatoes (optional)
3 - 4 large hard boiled eggs, quartered 3 to 4 large hard boiled eggs, quartered
1/2 cup mayonnaise ½ cup mayonnaise
1/2 cup plain Greek yogurt ½ cup plain Greek yogurt
1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
dried dill weed , to taste, optional dried dill weed , to taste, optional
salt and freshly ground black pepper , to taste salt and freshly ground black pepper , to taste

Cook pasta according to package instructions, until al dente. Drain.
In a large bowl add chopped onion and celery, peas, cooked pasta, and vegan tuna.
In a separate bowl, mix the mayo and Greek yogurt, and mustard.
Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dil, to taste.
Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately.