Step 1

In a medium saucepan bring vegetable or chicken broth to boil over medium high heat. Toss in pasta and cook, uncovered, until most of the broth has been absorbed and pasta is al dente, about 8 minutes. Transfer to a large bowl with any remaining liquid to cool.

Step 2

Stir Greek yogurt, dill, lemon juice, mustard, salt, pepper, celery, and peas into pasta until blended.

Step 3

Top with tuna or chicken if desired.

Step 4

Serve pasta salad immediately or cover and refrigerate until ready to serve. Can be made up to 3 days ahead and stored in the fridge.

Step 5

Garnish with more dill before serving.