Garden Shell Salad

Garden Shell Salad Garden Shell Salad

Quick look

  • prep 30 min
  • serves 8


  • 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

    How to make it  30 minutes

  • 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.

Nutritional Information(per serving)

  • Calories: 157
  • Fat: 1g
  • Saturated Fat: trace
  • Cholesterol: 2mg
  • Sodium: 380mg
  • Carbs: 31g
  • Protein: 6g
  • Fiber: 3g

Diabetic exchange: 2 starch

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