Ronzoni Macaroni Salad

• 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

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 mayo, yogurt, vinegar, mustard, sugar, salt and pepper.
4. Stir in cooled pasta and remaining ingredients.
5. Cover; refrigerate.

ronzoni elbow macaroni, mayonnaise, plain yogurt, cider vinegar, mustard, sugar, salt, ground black pepper, celery, red peppers, carrots, green onion, parsley

Taken from www.food.com/recipe/ronzoni-macaroni-salad-221000 (may not work)