Creamy Garden Pasta Salad

Creamy Garden Pasta Salad

Dressing:

2 cups Greek Yogurt

2/3 cup Light Mayonnaise

2 cloves Garlic, minced

2 tsp. Honey

2 tbsp. White Wine Vinegar

Salt and Pepper

1/3 cup Chives, chopped

Make dressing:  Whisk yogurt, mayonnaise, garlic, honey, vinegar, salt, pepper, and chives together in a bowl.  Chill.

Salad:

1 lb. Pasta

1 cup Frozen Peas

2 Tomatoes, seeded and sliced

1 Yellow Pepper, seeded and thinly sliced

1/2 Cucumber, seeded and sliced

1/4 Red Onion, thinly sliced

1 stalk Celery, chopped

Cook pasta according to package directions. Add the peas for the last minute of cooking.  Drain and rinse under cold water.

Remove seeds from tomaotes, peppers and cucumber,

and thinly slice.  Slice onion.  Toss pasta, peas, and vegetables until well combined.

Gently fold in dressing. Chill.

Season with coarse salt and freshly ground black pepper.