1/2 pound spinach pasta, your choice of shape
1/2 cup broccoli flowerets (tops only)
1 pound frozen baby green peas
2 scallions, finely chopped
1 small jar pimientos (brand without salt)
Or 1/2 fresh red pepper
1/4 cup nonfat yogurt
2 teaspoons red wine vinegar with garlic
1 clove garlic, pressed
1 teaspoon low-sodium stone-ground mustard
1 teaspoon honey
1 teaspoon fresh basil or fresh dill

Cook the pasta in unsalted water, drain, and rinse. Lightly steam the broccoli until bright green, about 2 minutes. Cool quickly to retain color by running it under cold water. Place pasta, broccoli, and thawed peas (raw) in serving dish. Combine remaining ingredients to make a marinade. Pour over the pasta, broccoli and peas, toss, and chill.