A Pampered Chef recipe.
16 oz uncooked cavatappi pasta (I used elbows which are similar to cavatappi)
8 oz mild cheddar cheese, cut into 1/2″ cubes (I used shredded instead)
1 cup frozen peas, thawed
1/2 cup sliced celery
1 small carrot, grated (I hate grating carrots so I just used the veggie peeler to make long, thin strips instead)
1/4 cup finely chopped onion (I used a red onion)
1 cup light mayonnaise
8 oz plain fat free yogurt (didn’t have any yogurt so used sour cream instead)
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 Cook pasta according to package directions. Drain and rinse pasta under cold running water until cold. Place pasta in large bowl. Add cheese, peas, celery, carrot and onion and mix gently.
2 Combine mayonnaise, yogurt, salt and pepper in small bowl. Add to pasta mixture and stir to coat. Cover and refrigerate at least 2 hours before serving.