There are many variations of macaroni salad and this is just one of them. It's a great dish to take to potluck gatherings, because it travels well. It can also be turned into a heartier pasta dish by the addition of cooked turkey, chicken or ham.

Ingredients

• 2 cups uncooked elbow macaroni
• 1 large tomato, seeded and chopped
• 1 cup frozen peas, thawed
• 1 cup shredded cheddar cheese
• 1/2 cup chopped celery
• 2 hard cooked eggs, chopped
• 2 green onions, sliced (optional)

Dressing

• 3/4 cup mayonnaise
• 1 cup plain yogurt
• 2 tablespoons sugar
• 1 tablespoon prepared mustard
• 1/8 teaspoon celery seed

Directions

• Cook macaroni according to package directions; drain and rinse in cold water.
• In a large bowl combine all of the salad ingredients and gently toss to mix.
• In a small bowl, combine the dressing ingredients.
• Pour over salad mixture and toss to coat.
• Refrigerate until serving time.

Yield: 10 servings