Pasta Salad - cooking recipe

Ingredients

1 1/2 c. broccoli florets
1/2 c. sliced carrots
3 c. cooked pasta spirals
1 1/2 c. sliced zucchini
3/4 c. plain non-fat yogurt
2 Tbsp. Parmesan cheese
2 Tbsp. mayonnaise
1/2 tsp. garlic powder
1/2 tsp. freshly ground pepper
1/4 cider vinegar

Preparation

Cook pasta according to package directions, omitting salt. Drain and rinse under cold water; set aside.
In a small bowl, combine yogurt, vinegar, Parmesan cheese, mayonnaise and seasonings.
Set aside.
In a large bowl, combine pasta, yogurt mixture and vegetables.
Mix well.
Chill thoroughly and serve cold.
Makes 4 servings with 269 calories per serving.