Oh Snap Macros

0 Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to cool it down. Set aside.
1 In a medium bowl, combine the non-fat Greek yogurt, low-fat mayonnaise, grated Parmesan cheese, Dijon mustard, and lemon juice. Stir well to combine. Season with salt and pepper to taste.
2 In a large mixing bowl, combine the cooked pasta, celery, chopped red onion, halved cherry tomatoes, bell pepper, peas, chopped cucumber, fresh dill and tuna. Top with the yogurt dressing and mix well to combine and evenly coat the ingredients. 
4 Serve immediately or cover the bowl with plastic wrap and refrigerate prior to serving, to allow the flavors to meld together further. 
5 When ready to serve, give the salad a good stir, then transfer it to a serving platter or individual plates. If desired, garnish with chopped fresh parsley.