Best Garden Shell Salad Recipes

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GARDEN SHELL SALAD



Garden Shell Salad image

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.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 157 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 380mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

GARDEN SHELL SALAD



Garden Shell Salad image

This is what my grandma would call a "dump" dish. While I suggest amounts on the ingredients, it's really a recipe that screams for experimentation! I never measure--just prep and dump! Be careful though; the more you put in, the greater your chances of having to transfer to a bigger bowl.

Provided by Rynn Cooper

Categories     Pasta Salads

Time 45m

Number Of Ingredients 5

1 pkg (1 lb) medium shell macaroni
1/2 c onion (your choice: red, green yellow, or white)
2-3 stalk(s) celery, cut up
1 pkg grape tomatoes, halved
mayonnaise or miracle whip to taste

Steps:

  • 1. Cook macaroni per package directions; drain and rinse under cold water when done. (I like my macaroni a bit firm for this.) Set aside in large bowl.
  • 2. Prep veggies; stir into macaroni.
  • 3. Spoon in mayonnaise or Miracle Whip (or a mix of both) to taste and mix well. Sprinkle parsley flakes on top as garnish, if desired. Refrigerate before serving to allow flavors to blend.

GARDEN SHELL SALAD



Garden Shell Salad image

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!

Provided by Halcyon Eve

Categories     Pasta Shells

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • Cook pasta according to package directions, adding peas during last 2-3 minutes of cooking. Drain; rinse with cold water and drain again.
  • In a large bowl, combine pasta, peas, celery, red pepper, and onion.
  • In a small bowl, combine mayonnaise, vinegar, basil, mustard, salt, and pepper. Pour over pasta mixture; toss to combine.
  • Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 208.9, Fat 7.2, SaturatedFat 1.1, Cholesterol 7, Sodium 252.9, Carbohydrate 29.8, Fiber 3.3, Sugar 4.3, Protein 6.1

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