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:

1 tbsp. grated Parmesan cheese
1 sm. clove garlic, minced
2 c. mixed shredded cabbage & carrots
1 med. cucumber, chopped
1 med. tomato, seeded & chopped
Lettuce leaves (opt.)

Cook pasta in boiling water according to package directions. Immediately drain. Rinse under cold running water; drain well.

Meanwhile, in a small bowl stir together yogurt, salad dressing, cheese and garlic.

In a large bowl toss together the pasta, salad dressing mixture, shredded carrots and cabbage, cucumber and tomato. Cover and quick chill in freezer for 10 minutes. Serve atop lettuce leaves. Makes 6 servings.

This salad is extra special with lots of interesting tastes and textures. Good for you too!