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

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.

pasta shells, frozen peas, celery, sweet red pepper, onion, mayonnaise, white balsamic vinegar, fresh basil, mustard, salt, pepper

Taken from www.tasteofhome.com/recipes/garden-shell-salad/ (may not work)