Veggie Macaroni Salad

2 cups uncooked elbow macaroni
1 large tomato, seeded and chopped
1 cup frozen peas, thawed
½ cup shredded reduced-fat cheddar cheese
½ cup chopped celery
1 hard-cooked egg, chopped
2 green onions, sliced

DRESSING
¾ cup reduced-fat mayonnaise
1 cup fat-free plain yogurt
2 tablespoons sugar
1 tablespoon prepared mustard
1/8 teaspoon celery seed

Cook macaroni according to package direction; drain and rinse in cold water. Meanwhile, in a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions.

In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.

Yield: 10 servings