A tasty and different macaroni salad. Can add in some hard-boiled eggs and/or chopped cooked ham also if desired.   22 min 15 min prep 6-8 servings 8 ounces elbow macaroni, cooked until firm-tender 3/4 cup mayonnaise (not salad dressing) 1/4 cup plain yogurt 2 tablespoons cider vinegar 1 tablespoon Dijon mustard salt black pepper 1-2 large celery rib, cut in 1/4 inch dice 1 large carrot, shredded 1/3 cup minced red onions or use 2 green onions, chopped 1 medium tomato, chopped 1-2 cup frozen peas, thawed 1. In a large bowl,combine mayo, yogurt, vinegar, mustard, salt and pepper; stir until blended. 2. Remove about 1/4 cup dressing to a small container, cover and refrigerate. 3. Add cooked macaroni, celery, carrot, red onion, tomato and peas to remaining dressing in a large bowl; stir well to combine. 4. Cover and refrigerate two or more hours, or overnight. 5. Just before serving, add reserved dressing to salad, stir to blend.