8ounces(BY WEIGHT) whole wheat elbow macaroniOR your favorite pasta
In a large bowl, mix together the flaked tuna, chopped eggs, chopped sweet and dill pickles, Greek yogurt, mayonnaise, dill, salt, and pepper. Cover and chill in the refrigerator for at least an hour.
Boil the pasta according to package directions in well-salted water. Pour into a colander and hold under cold running water until the pasta is cool. Drain the pasta and stir it into the chilled tuna mixture until well combined. Cover and chill for 30 minutes to an hour more before serving.
Giving the tuna mixture time to chill allows the flavors to blend. On the other hand, chilling the finished salad for too long can cause it to dry out (since the pasta absorbs the dressing the longer it sits). This is why the directions are written as they are; however, you can prepare the Tuna Pasta Salad all at once and eat it right away (or let it chill and eat it later) if you wish.