Tangy Tuna Macaroni Salad

By merlin

Taste of Home

Ingredients

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

Preparation

Step 1

Cook macaroni accouring to package directions; 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.

Yields: 6 servings