For Mom: Pasta Salad in English

Ingredients for Salad
1 pound corkscrew or other short pasta
2 1/4 cups carrots, thinly sliced
2 cups broccoli, small flowerets
2 each sweet bell peppers red or green, cut into thin strips
1 1/2cup celery, thinly sliced
1 each onion red, finely chopped

Ingredients for Dressing
1 cup plain, non-fat yogurt
1/2 cup reduced-calorie mayonnaise
1/4 cup fresh parsley , chopped
2 tablespoons fresh lemon juice
2 teaspoons dried dill weed

Directions
1) 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.

2) In a large bowl, combine bell peppers, celery and onion. Add pasta mixture; toss gently.

3) To prepare dressing, in a medium bowl, whisk together yogurt, mayonnaise, parsley, lemon juice and dillweed.

4) Pour half of dressing over pasta mixture; toss well. Cover and chill salad for at least 1 hour; chill remaining dressing separately.

5) Serve salad with reserved dressing.

PS This photo is also not this salad
PPS I recommend making about half again as much dressing as in the recipe, but YMMV