2 c. cooked macaroni
1 can water packed tuna, drained
1/2 c. chopped onion
1/2 c. diced celery
1/2 c. chopped green pepper
1/2 c. cucumber, seeded and diced
2 tbsp. white vinegar
1 tbsp. salad oil
Salt and pepper to taste

DRESSING:

1/4 c. low-fat mayonnaise
1/4 c. plain yogurt

Mix cooked macaroni with vinegar and oil; chill in refrigerator while preparing other ingredients. Add the tuna, chopped vegetables, and seasonings. Mix well. Keep chilled. Before serving, add the mayonnaise and yogurt. Serve in lettuce lined bowl.

Variation: Omit the green pepper and cucumber; add chopped apple and pineapple chunks and halved green grapes or other fruit combinations. Sometimes when I cook a whole box of Creamettes, I divide the cooked macaroni and make 2 salads, one with fruit, and one with vegetables.