Anonymous Fri Oct 07 12:04:55 2005

4 cups water

1 cup dried yellow split peas

2 cups rotini or other spiral pasta

1 cup cherry tomatoes, cut into

halves

1/2 cup chopped red bell pepper (about

1 small)

1/2 cup thinly sliced carrot (about

1 medium)

1/3 cup sliced ripe olives

Tarragon-Yogurt Dressing

TARRAGON-YOGURT DRESSING

1 cup plain nonfat yogurt

1 tablespoon chopped fresh or

1 teaspoon dried tarragon leaves

2 tablespoons tarragon vinegar

2 teaspoons Dijon mustard

1/4 teaspoon salt

Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until peas are tender; drain. Rinse with cold water; drain. Cover and refrigerate 1 hour.

Toss peas and remaining ingredients in glass or plastic bowl. Cover and refrigerate about 1 hour or until chilled. 4 servings

TARRAGON-YOGURT DRESSING

Mix all ingredients.