Ronzoni Macaroni Salad - cooking recipe

Ingredients

1 (16 ounce) box ronzoni elbow macaroni, uncooked
1 1/2 cups mayonnaise or 1 1/2 cups low-fat mayonnaise
1 cup plain yogurt
1/4 cup cider vinegar or 1/4 cup white vinegar
2 tablespoons prepared mustard
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups sliced celery
1 1/2 cups chopped red peppers or 1 1/2 cups green peppers
1 cup coarsely shredded carrots or 1 cup thinly sliced radish
1/2 cup sliced green onion
1/4 cup chopped fresh parsley

Preparation

Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Meanwhile, in large bowl, stir together mayo, yogurt, vinegar, mustard, sugar, salt and pepper.
Stir in cooled pasta and remaining ingredients.
Cover; refrigerate.