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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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:
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; toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
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