Friday, August 2, 2013

Light Garden Shell Salad

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.

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