Garden Shell Salad Recipe
Garden Shell Salad Recipe photo by Taste of Home

Garden Shell Salad Recipe

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Fresh basil marries the flavors of this splendid salad from Kathy Glasgow. The Marysville, California reader lightly dresses the dish, making it ideal with almost any entree.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

3/4 cup: 157 calories, 1g fat (trace saturated fat), 2mg cholesterol, 380mg sodium, 31g carbohydrate (5g sugars, 3g fiber), 6g protein Diabetic Exchanges:2 starch


  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.
  2. 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.
Originally published as Garden Shell Salad in Light & Tasty April/May 2006, p25

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Reviewed Jan. 28, 2016

"Just made this salad didnt have white balsamic vinegar so used red balsamic and added some carrots .This salad is so good i cant wait for dinner so my family can try it . A keeper"

Reviewed Jan. 22, 2015

"I forgot the mustard, but it is an easy, excellent recipe! We loved it!"

Reviewed May. 18, 2014

"I've made this often. Wonderful recipe. I use one cup of peas though. 2 cups is too much for me. Many have asked me for this recipe. I noticed one person stated they omitted the vinegar, basil and mustard. The dressing is what makes the recipe. Highly recommend not dong that. LOL!"

Reviewed Jun. 7, 2011

"Used regular mayo and regular balsamic vinegar I had on hand. Omitted the red pepper and added chopped tomato. Excellent! Will be making this often!"

Reviewed Jan. 10, 2010

"I have made this several times. I really didn't know the impression it made on my family until my son's girlfriend called me to ask for the recipe. He had told her it was the best pasta salad he had ever tasted! She made it and called me back to thank me for her success."

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