Recipe: Spring Vegetable Pasta Salad

SPRING VEGETABLE PASTA SALAD

1 package (1 pound) medium pasta shell
1 pound fresh asparagus, cut into 2-inch piece
1 package (1 pound) frozen baby pea
1 orange bell pepper, chopped
1 cup cherry tomatoes, halve
1 cup light or reduced-fat mayonnaise
2 ounces lemon yogurt
2 Tbsp. lemon juice
1 tsp. dried parsley
Salt and pepper to taste

Cook pasta shells per 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 tender-crisp, pour into colander over peas. Drain well and add bell pepper and tomatoes.

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.

Cover and refrigerate for a minimum of 2 hours before serving.

Makes 10 servings

Per serving: 298 calories, 8 g total fat (1 g saturated fat), 55 g carbohydrate, 10 g protein, 5 dietary fiber, 165 mg sodium

Source: the American Institute for Cancer Research