4 c. (8 oz.) pasta shells
8 oz. pkg. shredded sharp Cheddar
1/2 c. cooked green peas
1/2 c. sliced celery
1 (8 oz.) yogurt, plain
1/4 c. mayonnaise
1 tbsp. prepared Dijon mustard
2 tsp. dill weed
1/8 tsp. black pepper
1 1/2 c. sliced or wedges of tomatoes

Cook and drain pasta. Toss pasta, peas, cheese and celery. Combine yogurt, mayonnaise, mustard, dill weed, pepper and pour over pasta mixture, stirring until coated. Refrigerate until ready to serve. Yield 6 cups 4 portions.