Garden Shell Salad Recipe
Fresh basil marries the flavors of this splendid salad from Kathy Glasgow. The Marysville, California reader lightly dresses the dish, making it ideal with almost any entree.
Healthy
Quick
Diabetic Exchange
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings
Ingredients
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
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water.
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; toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
Nutritional 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.
Originally published as Garden Shell Salad in Light & Tasty April/May 2006, p25
Beth Layman :)
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
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Posted by: Beth Layman <blayman38@gmail.com>
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