3 cups (8-oz.) farfalle uncooked pasta
1 lb. fresh asparagus spears, cut into 2-in. lengths
1 cup zesty Italian dressing
1 tsp. dries oregano leaves crushed
1 tsp. lemon zest
1 lb. cook shrimp (20 to 25 count)
1 cup halved tomatoes
1 (8-oz) Colby & Monterey Jack cheese crumbles
Cook pasta according to pkg. directions, add asparagus to the cooking water for the last 3 min. of the pasta cooking time; drain. Rinse with cold water; drain well. Mix dressing , oregano, and lemon zest. Put pasta in a large bowl add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Cover and refrigerate until cold.