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Out to Sea Pasta Shell Salad Recipe

Out to Sea Pasta Shell Salad Recipe photo by Taste of Home

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“Here’s a healthier version of a popular boxed salad mix you can buy at the store. We absolutely love it! You can also add a little cooked chicken breast to make it heartier.” Ann Timmerman – Northfield, MN

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Out to Sea Pasta Shell Salad Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

10 10 20

Ingredients

3 cups uncooked medium pasta shells
2/3 cup shredded carrots
2/3 cup frozen peas, thawed
4 turkey bacon strips, diced and cooked
4 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream
3/4 cup fat-free milk
1 envelope ranch salad dressing mix

Directions

Cook shells according to package directions. Meanwhile, in a large bowl, combine the carrots, peas and bacon. In a small bowl, beat cream cheese and sour cream. Add milk and dressing mix; beat until combined.
Drain pasta and rinse in cold water; add to vegetable mixture. Add dressing mixture; toss to coat. Chill until serving. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 252 calories, 7 g fat (3 g saturated fat), 23 mg cholesterol, 479 mg sodium, 38 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Out to Sea Pasta Shell Salad in Simple & Delicious May/June 2009, p47

Storing Pasta

I store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania

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Reviews for Out to Sea Pasta Shell Salad

Out to Sea Pasta Shell Salad

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Reviewed on Aug. 19, 2010 by dingerbo

My husband and I didn't care for this salad and felt it was missing something. Not sure what that ingredient was, we thought maybe more bacon or adding cheese cubes.