Tuna & Veggie Pasta Salad - cooking recipe

Ingredients

2 (6 ounce) cans tuna in water, drained
1/2 cup Miracle Whip
4 ounces nonfat plain yogurt
1/3 cup Italian dressing
4 cups pasta, cooked, rinsed in cool water & drained (any pasta, I used wacky mac veggie spirals)
1 (16 ounce) bag frozen vegetables, cooked and cooled (I used california mix)
1/3 cup parmesan cheese, grated
1 teaspoon herbes de provence
1 dash celery salt
1 dash dill

Preparation

Cook the pasta in water with a dash of salt.
Combine all other ingredients in a large bowl with a lid.
When pasta is cooked through, drain and rinse in cold water.
Add pasta to other ingredients & mix thoroughly.
Let sit in fridge for several hours before serving.
May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.