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Out to Sea Pasta Shell Salad

 Out to Sea Pasta Shell Salad
“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
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.