Ingredients
- 1 pound small pasta shells, cooked and drained
- 6 ounces medium or sharp cheddar cheese, cut in small cubes
- 2 cups baby peas, fresh or frozen
- 1 medium red pepper, chopped
- 1/2 medium onion, chopped
- 1/3 cup sweet pickle relish
- 1/2 cup mayonnaise
- 3/4 cup (6 ounces) plain yogurt
- 1/4 cup chopped pimientos
- Salt and Pepper to taste
Directions
In a large bowl, mix together all the ingredients. Refrigerate, covered, for at least 1 hour to develop the flavors.This salad keeps well for several days in the fridge.
