Ingredients

• 4 cups elbow macaroni, cooked and drained (16 oz)
• 1 1/2 cups mayonnaise
• 1 cup plain yogurt
• 1/4 cup cider vinegar
• 2 tablespoons prepared mustard
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 cups chopped celery
• 1/4 cup chpped fresh parsley
• 1/2 teaspoon ground black pepper
• 1/2 cup chopped carrot (I cut them like little match sticks)
• 1/2 cup chopped green onion
• 1 1/2 cups chopped red bell peppers or 1 1/2 cups green bell peppers
• 1/2 cup sliced radish