Lemony Pasta Spring Vegetable Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 lb medium pasta shell
• 1 lb fresh asparagus, cut into 2-inch pieces
• 1 (16 ounce) package frozen baby peas
• 1 orange bell pepper, seeded and chopped
• 1 cup mayonnaise
• 1 (8 ounce) container lemon yogurt
• 2 tablespoons lemon juice
• 1/4 cup milk
• 1 teaspoon dried thyme leaves
• 1/8 teaspoon pepper
• 1/2 teaspoon salt

Recipe

• 1 bring a large pot of salted water to a boil over high heat.
• 2 add pasta shells and cook according to package directions, adding asparagus pieces during the last 4 minutes of cooking time.
• 3 meanwhile, place frozen peas in a colander in the sink.
• 4 when pasta is tender and asparagus is crisp tender, drain into colander over peas.
• 5 drain well and add orange pepper.
• 6 in large bowl, combine mayonnaise, lemon yogurt, lemon juice, milk, thyme, pepper, and salt and mix with wire whisk to blend.
• 7 add pasta mixture and stir gently to coat.
• 8 cover and refrigerate for at least 2 hours before serving.