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Recetas en Español
Serving Size: 14
4 cups (16 oz.) RONZONI® ELBOWS, uncooked
1-1/2 cups mayonnaise or reduced-fat mayonnaise
1 cup (8 oz.) plain yogurt
1/4 cup cider vinegar or white vinegar
2 tablespoons prepared mustard
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 cups sliced celery
1-1/2 cups chopped sweet red or green pepper
1 cup coarsely shredded carrot or thinly sliced radishes
1/2 cup sliced green onion
1/4 cup chopped fresh parsley
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in large bowl, stir together mayonnaise, yogurt, vinegar, mustard, sugar, salt and pepper. Stir in cooled pasta and remaining ingredients. Cover; refrigerate. 14 servings.
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