Salad...

Pretty colors make me happy!

Well it's finally grilling season and you just have to have either a pasta or a potato salad when you grill out!!!

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 (I used green onion)

1/3 cup sweet pickle relish

1/2 cup mayonnaise

3/4 cup (6 ounces) plain yogurt

2 Tbsp lemon juice

Salt and Pepper to taste

(I also used about a Tbsp fresh dill weed) 

Preparation:

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.

Recipe adapted from Susi's Kochen