1 pound small pasta shells, cooked and drained 6 ounces medium or sharp cheddar cheese, cut in small cubes 2 cups baby peas, fresh or frozen 1 medium red pepper, chopped 1/2 medium onion, chopped 1/3 cup sweet pickle relish 1/2 cup mayonnaise 3/4 cup (6 ounces) plain yogurt 1/4 cup chopped pimientos Salt and Pepper to taste Mix all ingredients. Refrigerate for 1 hour.
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