Tuna Salad with Colorful Corn-Vegetable Pasta

1c  dry corn-vegetable pasta

12oz  can of light tuna - drained

2    stalks celery - sliced-diced

1    sm onion - chopped

3T  sweet and dill pickles - minced

3/4c    frozen peas - thawed

1/2c±  each:  plain Greek yogurt

            and mayonnaise

~ 1/2c sliced red or stuffed green olives

            optional

salt and pepper

Cook, drain and rinse pasta in cold water.  Combine all the ingredients in a medium bowl.  Add pasta, toss, chill a while and serve.  I included the package of pasta I used since, once cooked, the colors fade a bit and the cooked pasta is difficult to see in the salad.  The slight sweetness of the corn pasta counteracts the acidic flavor of the tuna.  The two go well together. . .Lin