Confetti Macaroni Salad

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