Garden Shell Salad

Fresh basil marries the flavors of this splendid salad.

Garden Shell Salad
Garden Shell Salad

[quicklook-recipe prep_time=”30 min” cook_time=”” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”157″ calories_fat=”” fat=”1g” sat_fat=”trace” choles=”2mg” sodium=”380mg” carbs=”31g” sugars=”” protein=”6g” fiber=”3g”]

Diabetic exchange: 2 starch

[/nutrition-info]


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Originally Published in Reader's Digest