1 (16 oz.) box elbow macaroni
1 (5 oz.) can tuna (any kind), packed in water

DRESSING:

1 cup low-fat Greek yogurt
1 cup low-fat mayonnaise
1 tbsp. sugar
1 tbsp. prepared yellow mustard
1/3 cup cider vinegar
1 green or red bell pepper, diced
1 small onion, diced
1 carrot, peeled and diced
1 lemon, divided

Prepare elbow macaroni according to package directions (al denté). Drain and set aside to cool.

In a small bowl mix yogurt and mayonnaise. Add sugar, mustard and cider vinegar. Add pepper, onion and carrot. Drain tuna and add to the dressing. Squeeze the juice of 1/2 lemon onto the dressing.

Put the drained macaroni into a bowl and squeeze the remaining 1/2 lemon onto it and toss.

Add the dressing onto the macaroni and keep mixing it until it is evenly distributed.

Note: It will appear that you have too much dressing, but use it all because as the macaroni cools in the refrigerator the dressing is absorbed.

Cover with Saran or plastic wrap and chill in refrigerator before serving.

Enjoy!

Submitted by: Paul Cohan