New Mexican Gazpacho-Pasta Salad

• 8 ounces tri-colored rotini pasta
• 2 cups shredded reduced-fat cheddar cheese, divided
• 1 large cucumber, peeled, seeded and cubed
• 1 cup cherry tomatoes, halved
• 1 medium red bell pepper, cut into short thin strips
• 12 cup thinly sliced green onions with top
• 12 cup low-fat plain yogurt
• 12 cup fat-free mayonnaise
• 2 tablespoons finely chopped fresh basil
• 1 garlic clove, minced
• 12 teaspoon lemon pepper
• lettuce leaf

1. Prepare rotini according to package directions, omitting oil and salt.
2. Drain; rinse with cold water.
3. In large bowl, combine rotini, 1 1/2 cups cheese, cucumber, tomatoes, bell pepper and green onions.
4. In small bowl, combine yogurt, mayonnaise, basil, garlic and lemon pepper; pour over rotini.
5. Toss gently to coat.
6. Chill at least 1 hour before serving.
7. Serve on lettuce leaves; sprinkle with the remaining 1/2 cup cheese.

rotini pasta, cheddar cheese, cucumber, cherry tomatoes, red bell pepper, onions, lowfat plain yogurt, mayonnaise, fresh basil, garlic, lemon pepper

Taken from www.food.com/recipe/new-mexican-gazpacho-pasta-salad-22434 (may not work)