Lemon Shrimp Pasta Salad - cooking recipe

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

Preparation

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.
MEANWHILE, mix dressing, oregano and lemon peel.
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.