1/2 (1 lb.) pkg. Creamette fettucini, broken into thirds, uncooked
3 c. finely chopped cabbage
2 c. finely shredded carrots
2 c. thinly sliced celery
2 c. thinly sliced cucumber
1 (8 oz.) container plain lowfat yogurt
1/2 c. reduced calorie mayonnaise or salad dressing
1/2 tsp. dry mustard
1/4 tsp. pepper
Paprika
1/2 c. rice vinegar

Prepare Creamette Fettucini as package directs; drain. In large bowl, combine fettucini, cabbage, carrots, celery and cucumber. In small bowl, blend yogurt, mayonnaise, vinegar, mustard and pepper; toss with fettucini mixture. Garnish with paprika. Cover; chill thoroughly. Toss gently before serving. Refrigerate leftovers. Makes 12 servings.