Ingredients 1 pound pasta, corkscrew or other short pasta 2 1/4 cup carrots, thinly sliced 2 cup broccoli, small flowerets 2 each bell peppers, red or green, cut into thin strips 1 1/2 cup celery, thinly sliced 1 each onion, red, finely chopped     --- Dressing --- 1 cup yogurt, plain, nonfat 1/2 cup mayonnaise, reduced-calorie 1/4 cup parsley, fresh, chopped 2 tablespoon lemon juice, fresh 2 teaspoon dillweed, dried Directions: Cook pasta al dente, but do not add salt. About 3 minutes before pasta is done, add carrots and broccoli to pot. Drain mixture, rinse under cold water, and drain again. In a large bowl, combine bell peppers, celery and onion. Add pasta mixture; toss gently. To prepare dressing, in a medium bowl, whisk together yogurt, mayonnaise, parsley, lemon juice and dillweed. Pour half of dressing over pasta mixture; toss well. Cover and chill salad for at least 1 hour; chill remaining dressing separately. Serve salad with reserved dressing. Makes 6 servings. Per serving: 415 cal., 73 g carbo., 15 g protein, 188 mg sodium, 8 g fat, 9 mg chol. NOTE: For a quicker dressing, use 1 cup (240 ml) of bottled nonfat italian dressing and 1/4 cup (60 ml) of chopped fresh parsley.