Description
A refreshing and colorful pasta salad featuring tender small pasta shells, sweet peas, celery, and red pepper, all tossed in a light, flavorful dressing made with fat-free mayonnaise and white balsamic vinegar. Perfectly chilled to enhance the marinated flavors, this easy-to-make salad is an ideal side dish for picnics, potlucks, or light lunches.
Ingredients
Scale
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
Dressing
- 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
Instructions
- Cook the pasta and peas: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions. During the last 2 to 3 minutes of cooking, add the frozen peas to the boiling water with the pasta.
- Drain and cool: Immediately drain the pasta and peas in a colander and rinse them under cold running water to stop the cooking process and cool them down.
- Prepare the salad mixture: In a large mixing bowl, combine the cooled pasta and peas with the thinly sliced celery, chopped sweet red pepper, and chopped onion.
- Make the dressing: In a separate small bowl, whisk together the fat-free mayonnaise, white balsamic vinegar, minced fresh basil (or dried basil), Dijon mustard, salt, and pepper until smooth and well combined.
- Toss and chill: Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly to evenly coat all ingredients. Cover the bowl and refrigerate the salad for at least one hour to allow the flavors to meld and marinate.
Notes
- Rinsing the pasta and peas with cold water is key to stopping the cooking process and keeping the salad from becoming mushy.
- For best flavor, use fresh basil when possible; dried basil is a suitable substitute.
- This salad can be made a day in advance and refrigerated to develop deeper flavor.
- Feel free to add additional vegetables like chopped cucumbers or carrots for extra crunch.
- If preferred, swap the fat-free mayonnaise for Greek yogurt to increase protein and reduce fat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: pasta salad, peas, healthy salad, summer salad, low fat dressing, picnic recipe, easy pasta salad
