1Cook and drain pasta shells as directed on package; pat dry.
2Rinse 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.
3Spoon 1 heaping tablespoonful tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.