Categories: Sides

Ingredients

• 4 cups Ronzoni elbows, uncooked
• 1-1/2 cups mayonnaise or reduced-fat mayonnaise
• 1 cup (8 oz) plain yogurt
• 1/4 cup cider vinegar or white vinegar
• 2 tbsp prepared mustard
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1-1/2 cups sliced celery
• 1-1/2 cups chopped sweet red or green pepper
• 1 cup coarsel shredded carrot or thinly sliced radishes
• 1/2 cup sliced green onion
• 1/4 cup chopped fresh parsley

Directions

1. Cook pasta according to package directions; drain.

2. Rinse with cold water to cool quickly; drain well.

3. Meanwhile, in large bowl, stir together mayonnaise, yogurt, vinegar, mustard, sugar, salt and pepper.

4. Stir in cooled pasta and remaining ingredients.

5. Cover, refrigerate.

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