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Ingredients
Instructions
- Cook 12 oz whole wheat fusilli according to package instructions in highly salted water. Add 10 oz frozen peas in the final 2 minutes. Then drain and rinse with cold water to stop the cooking process.

- Open 5 cans tuna (in water) and drain well until the tuna fish is dry and no excess liquid remains.Finely dice ½ red onion and soak it in cold water for 5 minutes to get rid of the strong flavor. Then drain and set aside. Finely chop 1 bunch fresh dill and zest and juice the lemon.

- In a large mixing bowl, combine 1 cup plain greek yogurt, 2 tbsp dijon mustard, lemon juice and zest, and dill. Whisk until combined.

- Add the rest of the ingredients to the large bowl with the dressing and mix until evenly combined. If storing for meal prep, keep the arugula separate until just before eating.

- If meal prepping, store in an airtight container or in mason jars until ready to be eaten.

