Garden Shell Salad

By dashy_65

Ingredients

• 8 ounces uncooked small pasta shells
• 2 cups frozen peas
• 1 cup thinly sliced celery
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped onion
• 2/3 cup fat-free mayonnaise
• 1 tablespoon white balsamic vinegar
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water.
In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.

3/4 cup is 157 cal, 1g fat, 380mg sodium, 31g carb, 3g fiber