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In a medium saucepan, bring 2 quarts of water to a boil. Cook fusilli for 10 minutes, or until al dente. Drain, run under cool water, and set aside. Meanwhile, whisk together mayonnaise, yogurt, vinegar, mustard, salt, and black pepper. Add pasta and toss to combine. Gently mix in carrots, bell pepper, and scallions. Refrigerate for at least one hour to allow flavors to blend. When ready, serve topped with parsley.
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