Step 1

Cook the macaroni in lightly salted water according to package directions. Drain but do not rinse. Transfer to a large bowl. Cover with plastic wrap; refrigerate until cool.

Step 2

In a large bowl combine mayonnaise, yogurt, mustard, and ¼ teaspoon salt.

Step 3

Boil 5 cups water and the remaining ¼ teaspoon of salt. Cook carrots for 6 to 7 minutes, then add peas and corn and cook for an additional 3 to 4 minutes or until the peas begin to float. Drain and let cool.

Step 4

Toss pasta in dressing and combine.

Step 5

Add veggies and chill for at least 2 hours before serving.