8 oz. pasta (corkscrew, bowtie, etc.)
1/3 c. plain lowfat yogurt
1/3 c. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1 (12 1/2 oz.) lg. can or 2 sm. (6 1/8 oz.) cans solid white tuna, drained and flaked
1 sm. cucumber, cut into spears and spears cut into 1/2 inch thick triangles
1 green onion, thinly sliced
1/4 c. diced red or green bell pepper
2 tbsp. snipped fresh dill or 2 tsp. dried dill
2 c. lightly packed, very coarsely chopped aragula leaves or watercress sprigs (optional)

Cook pasta in a large pot of lightly salted boiling water until tender. Drain and rinse under cold water. In a large bowl, combine yogurt, mayonnaise, salt and pepper. Stir in pasta, tuna, cucumber, green onion, red pepper and dill; toss until well blended. Cover and chill.

Just before serving, stir in arugula. Makes 4 servings.