Tangy Tuna Macaroni Salad

• 1 cup uncooked elbow macaroni
• 1 cup chopped celery
• 1 can (6 ounces) light water-packed tuna, drained and flaked
• 3/4 cup frozen peas, thawed
• 3 tablespoons minced fresh parsley
• 2 tablespoons sliced pimiento-stuffed olives
• 1/2 cup reduced-fat mayonnaise
• 1/2 cup fat-free plain yogurt
• 1 tablespoon red wine vinegar
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground mustard

1. 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.
2. 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.

elbow macaroni, celery, tuna, frozen peas, fresh parsley, olives, mayonnaise, yogurt, red wine vinegar, paprika, salt, garlic salt, ground mustard

Taken from www.tasteofhome.com/recipes/tangy-tuna-macaroni-salad/ (may not work)