Tuna Pasta Salad

1 – 9 oz. package Putney Pasta Pecorino, Romano, Parmesan & Ricotta Tri-Color Tortellini
1 – 6.5 oz. can water-packed tuna, drained
2 celery ribs, sliced
1 tbsp. fresh lemon juice
¼ Bermuda onion, diced
¼ tsp. celery salt
¼ medium green pepper, diced
1 carrot, shredded
1 tbsp. fresh parsley, chopped
½ medium red pepper, diced
Salt & pepper to taste
2/3 cup mayonnaise
¼ cup plain yogurt

Cook tortellini according to package directions, drain and rinse thoroughly under cold water. Combine all ingredients. Adjust salt and pepper to taste. Serve well chilled. Serves 3-4.