4 oz. corkscrew macaroni (1 1/2 c. uncooked)
1/2 c. plain, lowfat yogurt
1/3 c. lite creamy Italian salad dressing
1 tbsp. grated Parmesan cheese
1 sm. clove garlic, minced
2 c. mixed shredded cabbage and carrots
1 med. tomato, chopped
1 med. cucumber, chopped
Lettuce leaves (optional)

Cook pasta according to package directions. Immediately drain and rinse under cold water. Drain well.

In a small bowl mix together yogurt, salad dressing, cheese and garlic.

In a large bowl toss together cooled pasta, salad dressing mixture, shredded cabbage and carrots, cucumber and tomato. Cover and quick chill in freezer for 10 minutes. Serve over lettuce leaves.