I got this recipe out of All You magazine. It was easy to make and the bite I had after it was all done was pretty tasty.
salt and pepper
1 pound elbow macaroni (I used baby bow ties)
3 stalks celery, finely chopped
1/2 cup finely diced red onion
1/2 cup finely chopped fresh parsley (I left this out)
1 carrot, grated (I just used my julienne peeler)
1 (12 oz) can tuna in water, drained
1/2 cup plus 2 tablespoons mayonnaise
1/4 cup plain low fat yogurt (I didn’t have any yogurt so I just left it out)
1 tablespoon plus 1 teaspoon cider vinegar
1 Bring large pot of salted water to boil. Add pasta and cook according to package directions. Drain and rinse with cold water.
2 While pasta is cooking, combine celery, onion, parsley, carrot and tuna in large bowl. Add pasta and toss to combine. In small bowl, whisk mayo, yogurt and vinegar; season with salt and pepper. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve.