18 uncooked jumbo pasta shells
1 c. frozen green peas
1/4 c. plain yogurt
1/4 c. mayonnaise or salad dressing
2 (6 oz.) cans tuna, packed in water, drained
2 tbsp. finely chopped onion
1 tsp. lemon juice
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. lemon pepper
salt and pepper to taste
dash of paprika

Cook and drain pasta shells as directed on package; pat dry. Rinse frozen peas with cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients, except paprika. Gently fold in peas. Spoon 1 heaping tablespoon tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.