Lemony Pasta Spring Vegetable Salad

Prepare this salad the night before the brunch.

1 (1 lb.) package medium pasta shells
1 pound fresh asparagus, cut into 2″ pieces
1 (16 oz.) package frozen baby peas
1 orange bell pepper, seeded and chopped
1 cup mayonnaise
1 (8 oz) container NOOSA Honey Yoghurt
4 Tbsp. lemon juice
¼ cup milk
1 tsp. dried thyme leaves
1 tsp. dried dill (optional)
1/8 tsp. white pepper

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 the chopped orange bell pepper.

In large bowl, combine mayonnaise, NOOSA honey yoghurt, lemon juice, milk, thyme, pepper, and salt and mix with wire whisk to blend. Add pasta mixture and stir gently to coat. Cover and refrigerate for at least 2 hours before serving. Season with salt to taste, if desired. Serves 8-10

Adapted from busycooks.about.com
MOOO News, March 2013