Herbed Tricolor Pasta Salad

• 1 1/2 cups plain yogurt
• 3/4 cup mayonnaise
• 1 1/2 tablespoons white-wine vinegar, or to taste
• 3/4 cup minced fresh parsley leaves
• 1 large red onion, quartered and sliced thin
• 3/4 cup finely chopped assorted fresh herbs such as basil, dill, and chives
• 1 1/2 pounds tricolor pasta such as penne or fusilli

1. In a large bowl whisk together yogurt, mayonnaise, vinegar, parsley, onion, and herbs.
2. In a kettle of boiling salted water cook pasta until tender, about 12 minutes.
3. In a large colander drain pasta and rinse well under cold water.
4. Drain pasta well and toss with dressing and salt and pepper to taste.
5. Pasta salad may be made 4 hours ahead and chilled, covered.
6. If pasta absorbs dressing while standing, toss with about 3 tablespoons warm water.

plain yogurt, mayonnaise, whitewine vinegar, parsley, red onion, basil, pasta

Taken from www.epicurious.com/recipes/food/views/herbed-tricolor-pasta-salad-12256 (may not work)