Creamy Vegetable Pasta Salad
1 lb. box shell pasta – prepared as directed, drained in cold water
2 med. tomatoes – seeded, minced
1 med. green pepper – cored, seeded, minced
1 med. cucumber – seeded, diced
1 sm. red onion – diced
16 oz. real mayonnaise
8 oz. sour cream
8 oz. plain yogurt
2 Tbls. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. granulated sugar
Toss together pasta, tomatoes, green pepper, cucumber, and onion in a large bowl; set aside.
In a separate bowl, beat together remaining ingredients.
Pour prepared dressing over pasta and vegetables and toss to coat.
Refrigerate at least 3 hours before serving, tossing occasionally.