Creamy Shell Pasta Salad Recipe

3.5 2 3
Creamy Shell Pasta Salad Recipe
Creamy Shell Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Creamy Shell Pasta Salad Recipe

Read Reviews
3.5 2 3
Publisher Photo
When I took this to a ladies' salad luncheon, the bowl was completely cleaned out!
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/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-boiled large egg, 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

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 toss to coat. Yield: 6-8 servings.
Originally published as Creamy Shell Pasta Salad in Country Extra January 2005, p49

Nutritional Facts

1 cup: 244 calories, 20g fat (3g saturated fat), 37mg cholesterol, 332mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 5g protein.

  • 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-boiled large egg, 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
  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

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Reviews forCreamy Shell Pasta Salad

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MY REVIEW
galinthewoods User ID: 3317961 131290
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
Cottage1 User ID: 1698672 64630
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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