Pasta Salad Primavera

• 1 lb. fresh asparagus spears
• 12 oz. dried multigrain penne or tricolored bowtie pasta
• 1 cup shelled fresh peas or frozen peas, thawed
• 2 medium red sweet peppers, seeded and chopped
• 6 radishes, trimmed and thinly sliced
• 6 oz. smoked cheddar, smoked Gouda, or aged cheddar cheese, cut into 1/2-inch cubes
• 1 recipe Buttermilk Dressing

1. 1. Snap off and discard woody bases from asparagus; set aside. Cook pasta and fresh peas (if using) together according to pasta package directions, adding the asparagus the last 2 minutes of cooking. Drain pasta mixture. Rinse with cold water; drain again. In a very large bowl combine cooked pasta and vegetable mixture, frozen peas (if using), red sweet peppers, radishes, and cheese.
2. 2. Pour Buttermilk Dressing over pasta mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours. Stir before serving. Makes 16 to 20 side-dish servings.
3. BUTTERMILK DRESSING: In a small bowl whisk together 1 cup buttermilk, 3 tablespoons purchased creme fraiche or dairy sour cream, 3 tablespoons snipped fresh basil, 2 tablespoons minced garlic (6 to 8 large cloves), 1 teaspoon finely shredded lemon peel, 1 tablespoon lemon juice, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper.
4. Per serving: 151 cal., 5 g total fat (3 g sat. fat), 16 mg chol., 313 mg sodium, 18 g carbo., 3 g dietary fiber, 8 g protein.

fresh asparagus spears, penne, fresh peas, red sweet peppers, radishes, gouda, buttermilk dressing

Taken from www.epicurious.com/recipes/member/views/pasta-salad-primavera-1266961 (may not work)