Ingredients

1/4 cup (60 mL) light whipped salad dressing
1/4 cup (60 mL) milk
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) dried basil
1/4 tsp (1 mL) pepper
1 pinch salt
2-1/2 cups (625 mL) cooked short pasta, rinsed and drained
2 carrots, shredded
2 stalks celery, diced
1 small sweet green peppers, diced
1/2 cup (125 mL) shredded light old Cheddar-style cheese

Directions

In bowl, whisk together dressing, milk, lemon juice, basil, pepper and salt. Stir in pasta, carrots, celery, green pepper and cheese until evenly coated. (Salad can be refrigerated in airtight container for up to 24 hours.)