Ingredients

4 cups fusilli pasta, uncooked
1 small bunch (about 8 ounces) asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup cheddar cheese, cut into cubes
1 package (6 ounces) radishes, sliced or halved (1 1/2 cups)
1/4 cup chopped fresh dill
1 bottle (8 ounces) fat-free ranch dressing

Directions

Cook fusilli according to package directions; add asparagus to pasta water for the last 3 minutes of cooking time. Drain fusilli and asparagus; cool under cold running water.

Transfer to a large bowl; stir in cheese, radishes and dill. Add dressing, stirring to coat thoroughly.

Keep refrigerated until ready to serve. Makes 4 servings, about 8 cups.

Nutritional facts per serving: 601 cals., 22 g pro., 13 g. fat, 94 g carbo., 759 mg sodium.