2 c. elbow macaroni (8 oz.)
1 tbsp. salt
3 qts. boiling water
1 1/2 c. thinly sliced carrots
1 1/2 c. shredded cabbage
1 (8 oz.) plain yogurt
1/4 c. finely chopped onion
Salt and pepper

Gradually add macaroni and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Rinse with cold water; drain again.

In large bowl combine macaroni, carrots, and cabbage. Mix yogurt with onions; stir to blend. Pour over macaroni; toss well. Season with salt and pepper. Cover and chill.

Serves 4.