Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water immediately. This stops the cooking process and prevents the noodles from sticking together.

In a small mixing bowl, whisk together the Greek yogurt, light mayonnaise, lemon juice, garlic powder, salt, and pepper. This combination creates a creamy base that is high in protein but lower in fat than traditional pasta salad dressings.

Open your cans of tuna and drain the liquid thoroughly. Place the tuna in a large mixing bowl and use a fork to flake it into small, bite-sized pieces. Ensure there are no large chunks so the tuna distributes evenly throughout the salad.

To the large bowl with the tuna, add the cooled pasta, chopped celery, diced red onion, thawed peas, and fresh dill. Pour the prepared dressing over the top and toss everything gently until the pasta and vegetables are well-coated.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and ensures the salad is perfectly cold.