Shrimp & Pasta Salad

2 C cooked tri-colored rotilli pasta
1 C cooked shrimp, peeled and deveined
1/3 Cred bell pepper, diced
1/4 C carrots, coarsely grated
1/2 C zucchini, thinly sliced
1 T parsley, chopped
2-1/2 T reduced-fat mayonnaise
2-1/2 T nonfat plain yogurt
2 T vinegar
2 T no-salt-added tomato juice

Lightly toss all ingredients together. Chill for 30 minutes before serving.

Suggestion:

• Tuna fish may be substituted for the shrimp.