Garden Shell Salad
Ingredients
- 8 ounces uncooked small shell pasta ⓘ
- 2 cups frozen baby peas ⓘ
- 1 cup finely chopped celery
- 1/2 cup chopped sweet red pepper ⓘ
- 1/4 cup chopped onion
- 2/3 cup reduced-calorie mayonnaise ⓘ
- 1 tablespoon white balsamic vinegar ⓘ
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil ⓘ
- 1 teaspoon Dijon mustard ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- Cook pasta according to package directions, adding peas during last 2-3 minutes of cooking. Drain; rinse with cold water and drain again.
- In a large bowl, combine pasta, peas, celery, red pepper, and onion.
- In a small bowl, combine mayonnaise, vinegar, basil, mustard, salt, and pepper. Pour over pasta mixture; toss to combine.
- Cover and refrigerate at least 1 hour before serving.
Nutrition & Diet Analysis (per serving)
338
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).