I sort of made this up because my friend needed healthy food & was living pretty much on beans. I was trying to use the excess spaghetti & just started tossing stuff in. This was the 3rd time I made it & have changed it each time. I think I am pretty much set on it now although I will try adding the broccoli & cauliflower next time.My son in law loved it & asked me to write it down. I don't really measure things in things so this is approx. amounts that you can adjust as needed.
1Cindy's healthy pasta salad
Cook a box of veggie thin spaghetti ( I use ronzini) then rinse it in cold water & let drain well. To this I add I bottle of ranch flavored greek yogurt salad dressing. ( I have tried 2 brands, bolthouse & opa & prefer opa) Add a container of plain greek yogurt, about 1/3--1/2 cup of olive oil mayo, & a packet of ranch dressing. Then add diced onion & green peppers & a cucumber to your taste, a package of frozen green peas, all rinsed in cold water & drained, chopped or shredded carrots, 1-2 grated garlic cloves to taste, & a can of sliced black olives (optional). Mix well & refrigerate for several hours. stir again before serving. I have thought about shredded cheese & bacon bits or diced ham & it was suggested to add broccoli & cauliflower but haven't tried it yet. I would add the meat & cheese just before serving but using those would take away the healthiness of the salad.