Pasta Salad

                                                                                                               

16 oz uncooked cavatappi pasta
8 oz  mild cheddar cheese, cut into 1/2-in. cubes
1 cup  frozen peas, thawed
1/2 cup  sliced celery
1 small carrot, grated
1/4 cup  finely chopped onion
1 cup light mayonnaise
8 oz  plain fat-free yogurt
1/2 tsp salt
1/8 tsp  coarsely ground black pepper



Directions:

Cook pasta according to package directions. Drain and rinse pasta under cold running water until cold. Place pasta in bowl. Add cheese, peas, celery, carrot and onion; mix gently
Combine mayonnaise, yogurt, salt and black pepper in small mixing bowl. Add to pasta mixture; stir to coat. Cover; refrigerate at least 2 hours before serving