Ingredients:
1 box (16 ounces) elbow macaroni, boiled and cooled
4 stalks celery, chopped
3 green onions, chopped
1/2 green pepper, chopped
½ red pepper, chopped
4 tablespoons Italian parsley, chopped 1 cup plain Greek yogurt
1 Tablespoon white wine vinegar
salt and pepper
Directions:
Combine macaroni, celery, green onion, green pepper, red pepper, and parsley in a large bowl. In a small bowl combine the Greek yogurt with the vinegar and stir until smooth. Add the yogurt mixture to the macaroni mixture and stir until combined. Salt and pepper to taste. Refrigerate at least an 2 hours before serving.
