Garden Shell Salad

Fresh basil marries the flavors of this splendid salad.

More on:

• Family Dinner
• Spring Season
• Party Planning
• Vegetarian Recipes

Kathy G. from Marysville, California, lightly dresses the dish so it's versatile enough to complement almost any meal.

Preparation time: 30 minutes plus chilling

You Will Need
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
1/4 teaspoon salt
1/4 teaspoon pepper


What to Do
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 and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Serves 8


Nutrition facts: 3/4 cup equals 157 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 380 mg sodium, 31 g carbohydrate, 3 g fiber, 6 g protein. Diabetic exchange: 2 starch.

From Light & Tasty - April/May 2006

 

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