4 oz. corkscrew macaroni (1 1/2 c. uncooked)
1/2 c. plain low-fat yogurt
1/3 c. reduced-calorie creamy Italian salad dressing
2 c. mixed shredded cabbage and carrots
1 med. cucumber, chopped
1 med. tomato, chopped

Cook pasta in boiling water according to package directions. Rinse with running water and drain well.

Mix yogurt and salad dressing; toss with pasta, cabbage, carrots and cucumber. Add tomato last. Sprinkle with 1 tbsp. Parmesan cheese if desired. Cover and chill.