Ingredients:

  • 1 lb rotini or fusilli pasta
  • 1 tbsp salt
  • 1/2 cup light mayonnaise
  • 1/2 cup plain Greek yogurt
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1 cup red bell pepper, diced
  • 1 cup carrots, shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta and cook for 1 minute less than the package directions (al dente) to prevent mushiness.
  3. Drain pasta in a colander and immediately rinse with cold water until cool to the touch; shake well to remove excess moisture.
  4. In a small bowl, whisk together light mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until smooth.
  5. Transfer cooled pasta to a large mixing bowl and fold in diced celery, red onion, bell pepper, and carrots.
  6. Pour the creamy dressing over the pasta and vegetables and toss gently until evenly coated.
  7. Fold in the fresh parsley.
  8. Cover and refrigerate for at least 1 hour to allow the flavors to meld.