Veggie Macaroni Salad

2 cups uncooked elbow macaroni
1 large tomato, seeded and chopped
1 cup frozen peas, thawed
1/2 cup shredded cheddar cheese
1/2 cup chopped celery
1 hard cooked egg, chopped
2 green onions, sliced

Dressing:
3/4 cup mayonnaise
1 cup plain yogurt
2 tbsp sugar
1 tbsp prepared mustard
1/8 tsp celery seed

1. Cook macaroni according to directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg, and onions.

2. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.