Skinny Bride's Guide to Pasta Salad

• 1 (14 1/2 ounce) box whole wheat pasta
• 3 cups fresh broccoli florets, cut small
• 1 12 cups cooked turkey breast, cubed
• 12 cup dried cherries
• 12 cup onion, chopped
• 12 cup celery, chopped
• 1 12 cups plain fat-free yogurt
• 12 cup fat-free mayonnaise (I like Kraft Free)
• 2 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar or 1 tablespoon cider vinegar
• 14 cup Splenda granular
• 1 teaspoon salt
• 12 teaspoon pepper
• 12 cup unblanched whole almonds, toasted

1. Cook pasta as directed on package omitting salt and adding broccoli for last 2 minutes of cooking; drain.
2. Rinse with cold water to cool; drain.
3. In large bowl, mix pasta, broccoli and the next five ingredients.
4. For dressing, in a medium bowl, beat the remaining ingredients, except the almonds) with wire whisk until smooth.
5. Add to pasta mixture; toss to mix well.
6. Cover; refrigerate at least 2 hours to blend flavors.
7. Before serving, stir in almonds.

whole wheat pasta, fresh broccoli florets, turkey breast, cherries, onion, celery, yogurt, mayonnaise, mustard, white wine vinegar, splenda, salt, pepper, unblanched

Taken from www.food.com/recipe/skinny-brides-guide-to-pasta-salad-385248 (may not work)