Ingredients
1 cup uncooked elbow macaroni
1 cup chopped celery
1 (6 ounce) can light water-packed tuna, drained and flaked
3/4 cup Frozen Peas, thawed
3 tablespoons minced fresh parsley
2 tablespoons sliced stuffed green olives
1/2 cup reduced-fat mayonnaise
1/2 cup fat-free plain yogurt
1 tablespoon red wine vinegar or cider vinegar
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon ground mustard
Directions
Cook macaroni according to package direction; drain and rinse in cold water. In a serving bowl, combine the macaroni, celery, tuna, peas, parsley and olives. In a small bowl, combine the remaining ingredients; add to tuna mixture and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
