1 pound corkscrew whole-wheat pasta or other like pasta
2 cups small broccoli flowerets
2 medium red or green bell peppers, cut into strips, about 2 cups
1-1/2 cups thinly sliced celery
1 medium red onion, finely chopped (about 1 cup)
1 cup plain nonfat yogurt
1/2 cup mayo
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 teaspoons dried dillweed

Directions
Cook pasta according to package. About 3 minutes before pasta is done, add broccoli to the 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 the dressing, in a medium bowl, whisk together yogurt, mayo, parsley, lemon juice, and dillweed.

Pour half of the dressing over pasta mixture; toss well. Cover and chill salad for at least 1 hour; chill remaining dressing separately. Serve salad with reserved dressing.

Serves 6