Ina Gartens's Pesto Pasta Salad:

1 (14 oz.) box cavatappi pasta, uncooked
½ cup pine nuts, toasted
¼ cup parmesan cheese, grated
3 Tbl. prepared pesto
1 Tbl. fresh lemon juice
1 (5 oz.) container greek yogurt, plain
1/3 cup mayo

Cook the pasta according to the package directions. Drain and rinse with cold water. Add to a large mixing bowl. Toss in the peas, pine nuts and parmesan cheese. In a separate small mixing bowl, whisk together the pesto, lemon juice, Greek yogurt and mayo until well combined. Pour the dressing over the pasta mixture and toss until completely coated. Makes 6 – 8 servings