1 c. cooked, elbow macaroni
1 c. celery, thinly sliced
4 oz. tuna, drained and flaked
4 oz. Cheddar cheese, cut into 1/2 inch cubes
2 tbsp. finely chopped onion
2 tbsp. plus 2 tsp. reduced-calorie mayonnaise
2 tbsp. chopped dill pickles
1/2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. garlic powder
Dash freshly ground black pepper

Combine macaroni, celery, tuna, cheese and onion. Chill well. Just before serving, combine remaining ingredients. Stir into macaroni mixture. Divide evenly into 4 servings.