Lemon Shrimp Pasta Salad

Adapted from Kraft, made-over Shrimp Pasta Salad. Makes a great lunch or side dish. Nice refreshing zing of grated lemon peel livens up this Shrimp Salad. top with KRAFT Reduced Fat Colby & Monterey Jack Cheese Crumbles

• Ready In: 20 mins
• Serves: 12

Ingredients

• 3  cups bow tie pasta, uncooked
• 1  lb  fresh asparagus spear, cut into 2-inch lengths
• 1  cup  kraft light zesty  reduced-fat Italian salad dressing
• 1  teaspoon dried oregano leaves
• 1  teaspoon  grated lemon peel
• 1  lb  cooked large shrimp (20 to 25 count)
• 1  cup  halved cherry tomatoes

Directions

1. COOK pasta as directed on package, adding asparagus to the cooking water for the last 3 minute of the pasta cooking time; drain. Rinse with cold water; drain well.
2. MEANWHILE, mix dressing, oregano and lemon peel.
3. PLACE pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve.