Ingredients
8 ounces uncooked small pasta shells2 cups frozen peas1 cup thinly sliced celery1/2 cup chopped sweet red pepper1/4 cup chopped onion2/3 cup fat-free mayonnaise1 tablespoon white balsamic vinegar1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon Dijon mustard1/2 teaspoon salt1/4 teaspoon pepper
Preparation
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.
