Recipe: Nuts and Bolts Pasta Salad (using yogurt, mayonnaise, and parmesan cheese)

NUTS AND BOLTS PASTA SALAD

4 oz. tricolor corkscrew pasta (rotini)
4 oz. wheel-shaped pasta (rotelle)
2 cups frozen mixed vegetables
1/2 cup plain lowfat yogurt
4 Tbsp. Parmesan cheese
2 Tbsp. mayonnaise
2 Tbsp. milk
1 tsp. garlic powder

Cook pasta in boiling water for 10 minutes; add frozen vegetables and cook for 2 minutes more. Drain, rinse, and cool to room temperature.

Mix yogurt, Parmesan cheese, mayonnaise, milk and garlic powder together in large bowl.

Add pasta and vegetables to yogurt mixture and toss. Refrigerate at least 2 hours.

Servings: 8
Source: National Yogurt Association