Shell Pasta Salad Recipes

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CREAMY SHELL PASTA SALAD



Creamy Shell Pasta Salad image

When I took this to a ladies' salad luncheon, the bowl was completely cleaned out!

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 19

1 cup uncooked small pasta shells
3/4 cup fresh broccoli florets
1 small carrot, thinly sliced
1/3 cup cubed process cheese (Velveeta)
1/4 cup chopped cucumber
1/4 cup diced celery
1/4 cup sunflower kernels
1 hard-boiled large egg, chopped
DRESSING:
1/2 cup mayonnaise
1/4 cup prepared ranch salad dressing
3 tablespoons milk
2 tablespoons red wine vinegar
1 tablespoon dried minced onion
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
1/4 teaspoon prepared mustard

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, carrot, cheese, cucumber, celery, sunflower kernels and egg. , In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts : Calories 244 calories, Fat 20g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 332mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

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

SEASHELL PASTA SALAD



Seashell Pasta Salad image

I frequently rely on this easy, crowd-pleasing pasta salad. With plenty of colorful veggies, it goes over big every time I serve it.-Renee Durell, Fairy Glen, Saskatchewan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 12

2 cups uncooked medium pasta shells
2 medium tomatoes, seeded and chopped
1/2 medium green pepper, diced
1/4 cup chopped cucumber
1 green onion, sliced
1/4 cup sugar
1/4 cup vegetable oil
2 tablespoons plus 1-1/2 teaspoons ketchup
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large serving bowl, combine the pasta, tomatoes, green pepper, cucumber and onion. , In a small bowl, whisk the sugar, oil, ketchup, vinegar, salt, paprika and pepper until smooth. Pour over salad and toss to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 219 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.

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