1 can (10 3/4 ounces) Condensed Cream of Celery Soup
1/2 cup plain low-fat yogurt
1/4 cup water
2 tablespoon Dijon-style mustard
1 tablespoon vinegar
1/9 teaspoon ground black pepper
3 cup corkscrew-shaped pasta , cooked without salt and drained
2 stalk celery , sliced (about 1 cup)
1 medium tomato , diced (about 1 cup)
2 cup cubed cooked chicken
Beat the soup, yogurt, water, mustard, vinegar and black pepper in a large bowl with a fork or whisk. Add the pasta, celery, tomato and chicken and toss to coat.
Cover and refrigerate for 3 hours. Stir the salad before serving.