1 (5 oz.) pkg. spiral pasta
2 c. shredded carrot (2 lg. carrots)
1 c. broccoli flowerettes
3 tbsp. green olives, sliced
1 med. tomato, chunked
1/3 c. plain, low-fat yogurt
1/3 c. reduced calorie mayonnaise
1/2 tsp. garlic
1/2 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. dry mustard

Prepare pasta according to package directions. Let cool in refrigerator 1-2 hours. Add carrot, broccoli, olives, and tomato. Toss gently. In a small bowl, combine remaining 6 ingredients; mix well. Stir into pasta mixture until well blended. Refrigerate. Serve chilled. Makes 14 (1/2 cup) servings.