About 1/2 lb. uncooked macaroni
3 c. finely chopped cabbage
2 c. finely shredded carrots
2 c. chopped celery
2 c. chopped onion
1 (8 oz.) container plain yogurt
1/2 c. mayonnaise or salad dressing
2 tbsp. vinegar
1/2 tsp. dry mustard

Cook macaroni; drain. In large bowl, combine macaroni, cabbage, carrots, celery, and onion. In small bowl, blend yogurt, mayonnaise, vinegar, and mustard. Toss with macaroni mixture. Cover; chill thoroughly. Toss gently before serving. Refrigerate leftovers. Serves 12.