Ingredients
1 cup uncooked elbow macaroni1 cup chopped celery1 can (6 ounces) light water-packed tuna, drained and flaked3/4 cup frozen peas, thawed3 tablespoons minced fresh parsley2 tablespoons sliced pimiento-stuffed olives1/2 cup reduced-fat mayonnaise1/2 cup fat-free plain yogurt1 tablespoon red wine vinegar1/2 teaspoon paprika1/4 teaspoon salt1/4 teaspoon garlic salt1/4 teaspoon ground mustard
Preparation
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.
