Instructions: In a large bowl whisk together yogurt, mayonnaise, vinegar, parsley, onion and herbs. Cook pasta until tender, about 12 minutes. Drain pasta and rinse with cold water. Drain and toss with dressing and salt and pepper to taste. Salad may be made 4 hours ahead and chilled, covered. If pasta absorbs dressing while standing, toss with about 3 tbsp warm water.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.