Bring one quart of salted water to a boil and cook elbow pasta about 1 minute less than package instructions for a firm pasta--about 6 minutes. Take care not to overcook.
1/2 cup dry elbow pasta
While pasta is cooking, prep celery, parsley, onion, tomato and mozzarella cheese.
1 stalk celery
1 tablespoon fresh flat-leaf parsley
1 green onion
6 cherry tomatoes
1/4 cup low skim mozzarella cheese
In a small bowl, mix mayonnaise, yogurt, mustard, vinegar, pimentos, olives, relish, salt and pepper.
2 tablespoons mayonnaise
2 teaspoons plain Greek yogurt
1/4 teaspoon dried mustard
1/2 teaspoon apple cider vinegar
1 teaspoon pimentos
1 tablespoon black olives
1 teaspoon sweet relish
1 pinch salt and pepper
Drain cooked pasta and rinse in cold water. Add mayonnaise mix along with the prepped vegetables and cheese and gently combine all well.
Allow to sit covered in refrigerator at least 30 minutes so ingredients get a chance to meld.