Pasta Salad

I made this pasta salad tonight and it turned out pretty good. It has lots of cheese in it because I made it for Lindy and she is a cheese lover. Here is what I did.

Serves about 5 people

Bring 6 cups water and 1/2 tsp salt to a boil. Add 2 1/2 cups pasta. I used bow tie, but any kind will work.
Boil for about 10 minutes.

While the pasta is cooking; Whisk the following together in a serving bowl:
1 Tbs. mayonaise
1 Tbs. ranch dressing
2 Tbs. plain yogurt (substitute milk or sour cream if desired)
1/2 tsp. salt
1/4 tsp. pepper
1 shake of season salt or celery seed

Add:
3 baby zucchinis (sliced) I like my zucchini very small, like 4 inches long.
1 cup sweet peas still in the pod (cut into bite sized pieces) (can substitute 1/2 cup frozen peas)
1 avocado (chopped)
1 small can chopped black olives (or about 10 whole olives sliced)
1 1/2 cups cheddar cheese cut into cubes

Stir until coated with dressing.

Drain pasta and rinse. Stir into salad and serve.

Note:
Other vegetables can be substituted for the ones above. Use what you like to eat or what is in season.
Some suggestions are:
Corn, broccoli, carrots, cauliflower, green onion, celery, bell pepper, cherry tomatoes, sunflower seeds, boiled eggs, anything you like.
I'm thinking some fresh chopped basil would be a good addition. I'll try that next time.

Note:
I served this with breadsticks tonight, but I changed the size of the pan I cooked them in. I liked them better this way. I used a flat 18" X 13" jelly roll pan.