16 oz. shell macaroni
1/2 c. milk
2 tsp. instant beef bouillon granules
2 tbsp. hot water
1 1/2 c. non-fat plain yogurt
1/2 c. low-calorie mayonnaise
3 tomatoes, seeded & chopped
3/4 c. chopped scallions or red onion
2 sm. green or red peppers, chopped
1/3 c. chopped sweet pickle
2 tsp. dried dillweed

Cook macaroni in boiling water until tender. Drain and rinse with cold water. Toss with milk, cover and chill. Dissolve bouillon in hot water. Add yogurt, mayonnaise, chopped vegetables and dillweed. Combine with macaroni. Chill and serve.

Proportions of vegetables may be varied to your taste. Chopped broccoli, carrots, zucchini, or other fresh vegetables in season may be added or substituted. This is a zippy low-calorie salad.