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Creamy Shell Pasta Salad Recipe
Creamy Shell Pasta Salad Recipe photo by Taste of Home
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings

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 ranch salad dressing
  • 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

Nutritional 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.

Directions

  1. 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.
  2. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Yield: 6-8 servings.
Originally published as Creamy Shell Pasta Salad in Country Extra January 2005, p49

Nutritional 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.

Reviews for Creamy Shell Pasta Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 17, 2011

As written, I would give this 3 stars but if cheddar or some other "real" cheese were substituted I would give it 4 stars. The ranch dressing is a nice change of pace from a standard mayo or miracle whip and the sunflower seeds didn't go soggy overnight.

MY REVIEW
Reviewed Sep. 25, 2009

Instead of cucumber I used chopped seeded tomatoe, and I did not use the sunflower seeds, I just added another 1/4 cup of broccoli, and instead of celery, I used chopped red onion. Next time I will use honey mustard, so it is not as tangy. But other wise it was very good.

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