Cook pasta al dente, but do not add salt. About 3 minutes before pasta is done, add carrots and broccoli to pot. Drain mixture, rinse under cold water, and drain again.

In a large bowl, combine bell peppers, celery and onion. Add pasta mixture; toss gently.

To prepare dressing, in a medium bowl, whisk together yogurt, mayonnaise, parsley, lemon juice and dillweed.

Pour half of dressing over pasta mixture; toss well. Cover and chill salad for at least 1 hour; chill remaining dressing separately.

Serve salad with reserved dressing.

Makes 6 servings.

Per serving: 415 cal., 73 g carbo., 15 g protein, 188 mg sodium, 8 gfat, 9 mg chol.

NOTE: For a quicker dressing, use 1 cup (240 ml) of bottled nonfatitalian dressing and 1/4 cup (60 ml) of chopped fresh parsley.