Confetti Pasta Salad

• 3/4 cup low-fat ranch dressing
• 1/2 cup plain nonfat yogurt
• 1 teaspoon chopped fresh dillweed
• 2 cups uncooked small seashell macaroni
• 1 1/2 cups shelled green peas
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced red bell pepper
• 3/4 cup (3 ounces) cubed reduced-fat sharp cheddar cheese
• Dillweed sprigs (optional)

1. Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir well, and set dressing mixture aside.
2. Cook macaroni in boiling water for 5 minutes. Add peas, and cook an additional 3 minutes; drain well.
3. Add the macaroni mixture, bell peppers, and cheese cubes to dressing mixture, tossing to coat. Cover and chill. Stir before serving. Garnish with dillweed, if desired.

lowfat ranch dressing, nonfat yogurt, fresh dillweed, macaroni, green peas, yellow bell pepper, red bell pepper, cheddar cheese

Taken from www.myrecipes.com/recipe/confetti-pasta-salad-0 (may not work)