For the salad

• 4 cups dry pasta – I used gluten free brown rice pasta
• 1 large red bell pepper – chopped 
• 1 cup frozen or fresh peas
• 1 cup chopped celery
• 1/3 cup chopped red onion
• 2 tablespoon drained capers
• 3 (4 oz) cans of tuna – drained

For the lemon dill dressing

• 2/3 cup avocado mayo
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 2 tablespoons fresh chopped dill
• 2 cloves of garlic – peeled and minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Other

• More fresh chopped dill – optional for serving
• Lemon juice – optional for serving