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Cheese, Peas and Shells Salad

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By Pillsbury Kitchens
Updated Sep 22, 2008
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It's all in your pantry or 'fridge. A little of this and a little of that builds a classic salad.

Cheese, Peas and Shells Salad

  • Prep Time 25 min
  • Total 55 min
  • Ingredients 10
  • Servings 5
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Ingredients

Salad

  • 4 oz. (1 cup) uncooked small shell pasta
  • 1 cup frozen sweet peas
  • 1 cup sliced celery
  • 1/2 cup thinly sliced radishes
  • 4 oz. sharp Cheddar cheese, cubed (1 cup)

Dressing

  • 1/3 cup light mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons sweet honey mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Step 
    1
    Cook pasta to desired doneness as directed on package, adding peas during last 3 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
  • Step 
    2
    In medium bowl, combine cooked pasta and peas, and all remaining salad ingredients.
  • Step 
    3
    In small bowl, combine all dressing ingredients; blend well. Add to salad; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.

Nutrition

270 Calories
14g Total Fat
11g Protein
26g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 3/4 Cup
Calories
270
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
30%
Cholesterol
30mg
10%
Sodium
610mg
25%
Total Carbohydrate
26g
9%
Dietary Fiber
2g
8%
Sugars
4g
Protein
11g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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