1 c. shell pasta, uncooked
2 tbsp. lemon juice
1 1/2 c. broccoli, blanched
3/4 c. celery, chopped
1/2 c. carrots, chopped
1/4 c. red or green pepper, chopped
3 tbsp. fat-free mayonnaise
3 tbsp. plain low-fat yogurt
2 tbsp. vinegar
1/2 c. parsley, minced
Pepper to taste

Cook pasta in boiling water until just tender, approximately 10 minutes. Pour lemon juice over pasta; toss well. Add vegetables to pasta. Mix mayonnaise, yogurt, vinegar, parsley and pepper. Pour over salad and mix well. Chill. 6 servings.