Lemon-Shrimp Pasta Salad

Ingredients

• 1 lb asparagus spears fresh cut into 2-inch lengths
• 1 cup cherry tomatoes halved
• 8 oz natural milk colby & monterey jack cheese crumbles 2% kraft
• 3 cups farfalle pasta uncooked (bow-tie pasta)
• 1 cup 1 cup kraft lite zesty italian dressing italian kraft
• 1 tsp lemon zest 
• 1 tsp oregano leaves dried
• 1 lb shrimp cleaned cooked

Equipment

• bowl
• sauce pan

Directions

1. Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to the cooking water for the last 3 min.; drain. Rinse with cold water; drain well.
2. Mix dressing, oregano and zest.
3. Place pasta mixture in large bowl.
4. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly.