Image and recipe from The Suburban Soapbox

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Ingredients​

• 0.45 kg uncooked elbow macaroni
• 1 celery stalk, chopped
• 1/2 cup diced sweet pickles
• 1/2 cup diced red bell pepper
• 1/2 cup frozen peas, thawed
• 1/4 cup chopped red onion
• 2 147.87 mL cans albacore tuna, drained and flaked with a fork
• 3/4 cup mayonnaise, I use Hellman’s Olive Oil Mayo
• 1/4 cup plain low fat greek yogurt
• 3 tablespoons champagne vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Equipment​

• bowl
• saucepan

Instructions​

• Cook the pasta according to package instructions. Drain and immediately rinse with cold water.
• Transfer the pasta to a large bowl and add the celery, pickles, bell pepper, peas, onion and tuna.
• In a medium bowl, whisk together the mayonnaise, yogurt, vinegar, sugar, salt and pepper.
• Pour the dressing over the salad and stir to combine.
• Cover and chill for 1 hour or overnight.
• Stir the salad again right before serving.
• Serve chilled.

 

[Suzy Q]

Where does one buy Champagne Vinegar Babybiird

 

[Babybird]

Where does one buy Champagne Vinegar Babybiird

White wine is substitute Asian rice vinegar red wine or apple cider also works