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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From Light & Tasty; cook time is chill time. I haven't tried this yet, but it sounds like a delicious alternative to my regular pasta salad! Ingredients:
8 ounces uncooked small shell pasta |
2 cups frozen baby peas |
1 cup finely chopped celery |
1/2 cup chopped sweet red pepper |
1/4 cup chopped onion |
2/3 cup reduced-calorie 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 |
Directions:
1. Cook pasta according to package directions, adding peas during last 2-3 minutes of cooking. Drain; rinse with cold water and drain again.
2. In a large bowl, combine pasta, peas, celery, red pepper, and onion.
3. In a small bowl, combine mayonnaise, vinegar, basil, mustard, salt, and pepper. Pour over pasta mixture; toss to combine.
4. Cover and refrigerate at least 1 hour before serving.
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