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Creamy Shell Pasta Salad

Creamy Shell Pasta Salad
When I took this to a ladies' salad luncheon, the bowl was completely cleaned out!
6-8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 cup uncooked small pasta shells
  • 3/4 cup fresh broccoli florets
  • 1 small carrot, thinly sliced
  • 1/3 cup cubed process cheese (Velveeta)
  • 1/4 cup chopped cucumber
  • 1/4 cup diced celery
  • 1/4 cup sunflower kernels
  • 1 hard-cooked egg, peeled and chopped
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/4 cup prepared Hidden Valley® Ranch
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  • 3 tablespoons milk
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 1/4 teaspoon prepared mustard

Directions

  • Cook pasta according to package directions; drain and rinse in cold
  • water. In a large bowl, combine the pasta, broccoli, carrot, cheese,
  • cucumber, celery, sunflower kernels and egg.
  • In a small bowl, whisk the dressing ingredients. Pour over salad and
© Taste of Home 2013

2 of 2

Creamy Shell Pasta Salad (continued)

Directions (continued)

  • toss to coat. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 244 calories, 20 g fat (3 g saturated fat), 37 mg cholesterol, 332 mg sodium, 12 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013