Confetti Macaroni Salad

2 cups tender-cooked elbow macaroni

1 cup shredded carrot

2 ribs celery, shredded or finely chopped

1 small onion, shredded or finely chopped

3 sprigs parsley, finely chopped

3 tablespoons light low-fat mayonnaise

2 tablespoons plain low fat yogurt

salt and pepper to taste|

dash of Tabasco or hot pepper

paprika

Rinse cooked macaroni in cold water; drain, then chill. Put carrot, celery, onion and parsley through shredder. Add drained macaroni. Stir in mayonnaise and yogurt. Season to taste and sprinkle with paprika before serving.

Serves 6