Garden Shell Salad

Fresh basil marries the flavors of this splendid salad.

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.