- 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
- 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.