LEMONY PASTA SPRING VEGETABLE SALAD

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

Bring a large pot of salted water to a boil over high heat. Add pasta shells and cook according to package directions, adding asparagus pieces during the last 4 minutes of cooking time.

Meanwhile, place frozen peas in a colander in the sink.

When pasta is tender and asparagus is crisp tender, drain into colander over peas. Drain well and add orange bell pepper.

In large bowl, combine mayonnaise, lemon yogurt, milk, lemon juice, thyme, pepper, and salt and mix with wire whisk to blend.

Add pasta mixture to the dressing and stir gently to coat. Cover and refrigerate for at least 2 hours before serving.

Servings: 8-10
Adapted from source: Linda Larsen