- 1 1/2 cups plain yogurt
- 3/4 cup mayonnaise
- 1 1/2 tablespoons white-wine vinegar, or to taste
- 3/4 cup minced fresh parsley leaves
- 1 large red onion, quartered and sliced thin
- 3/4 cup finely chopped assorted fresh herbs such as basil, dill, and chives
- 1 1/2 pounds tricolor pasta such as penne or fusilli
- In a large bowl whisk together yogurt, mayonnaise, vinegar, parsley, onion, and herbs.
- In a kettle of boiling salted water cook pasta until tender, about 12 minutes. In a large colander drain pasta and rinse well under cold water. Drain pasta well and toss with dressing and salt and pepper to taste. Pasta salad may be made 4 hours ahead and chilled, covered. If pasta absorbs dressing while standing, toss with about 3 tablespoons warm water.