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.