Creamy Pasta Salad

Ingredients And Procedures

Ingredients
1	pound	pasta, corkscrew or other short pasta
2 1/4	cup	carrots, thinly sliced
2	cup	broccoli, small flowerets
2	each	bell peppers, red or green, cut into thin strips
1 1/2	cup	celery, thinly sliced
1	each	onion, red, finely chopped

---	Dressing	---
1	cup	yogurt, plain, nonfat
1/2	cup	mayonnaise, reduced-calorie
1/4	cup	parsley, fresh, chopped
2	tablespoon	lemon juice, fresh
2	teaspoon	dillweed, dried

Directions:
Cook pasta al dente, but do not add salt. About 3 minutes before pasta is done, add carrots and broccoli to pot. Drain mixture, rinse under cold water, and drain again. In a large bowl, combine bell peppers, celery and onion. Add pasta mixture; toss gently. To prepare dressing, in a medium bowl, whisk together yogurt, mayonnaise, parsley, lemon juice and dillweed. Pour half of dressing over pasta mixture; toss well. Cover and chill salad for at least 1 hour; chill remaining dressing separately. Serve salad with reserved dressing. Makes 6 servings. Per serving: 415 cal., 73 g carbo., 15 g protein, 188 mg sodium, 8 g fat, 9 mg chol. NOTE: For a quicker dressing, use 1 cup (240 ml) of bottled nonfat italian dressing and 1/4 cup (60 ml) of chopped fresh parsley.

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