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Garden Shell Salad

 Garden Shell Salad
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.
8 ServingsPrep: 30 min. + chilling

Ingredients

  • 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

Directions

  • Cook pasta according to package directions, adding the peas during
  • the last 2-3 minutes of cooking time. Drain and rinse in cold water.
  • 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.
Nutritional Facts: 3/4 cup equals 157 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 380 mg sodium,

2 of 2

Garden Shell Salad (continued)

Nutritional Facts: 31 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchange: 2 starch.