Spring Vegetable Pasta Salad

This pasta salad goes great with a hearty sandwich for an easy lunch or as a side dish for dinner and might become one of your spring standards. Yogurt and mayonnaise combine to provide a smooth taste and texture that complements the pasta. It also makes great leftovers.

Yield:

Makes 10 servings

Ingredients

1. 1 package (1 pound) medium pasta shells
2. 1 pound fresh asparagus, cut into 2-inch pieces
3. 1 package (1 pound) frozen baby peas
4. 1 orange bell pepper, chopped
5. 1 cup cherry tomatoes, halved
6. 1 cup light or reduced-fat mayonnaise
7. 2 ounces lemon yogur
8. 2 Tbsp. lemon juice
9. 1 tsp. dried parsley
10. Salt and pepper to taste

Directions

1. Cook pasta shells per package directions, adding asparagus pieces during the last 4 minutes of cooking time.
2. Meanwhile, place frozen peas in a colander in the sink. When pasta is tender and asparagus tender-crisp, pour into colander over peas. Drain well and add bell pepper and tomatoes.
3. In a large bowl, combine mayonnaise, yogurt, lemon juice, parsley, salt and pepper, and mix with a wire whisk to blend. Add pasta mixture and stir gently to coat.
4. Cover and refrigerate for a minimum of 2 hours before serving.

Notes