Light Garden Shell Salad

• 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

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.