Elbow Macaroni:

• 2 cups cooked and cooled

Tuna Salad:

• 2 cans (5 oz each) tuna in water, drained and flaked

Dressing:

• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Vegetables:

• 2 celery stalks, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup dill pickles or relish

Optional:

• 2 hard-boiled eggs, chopped
• fresh parsley for garnish