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Shell Pasta Salad

Shell Pasta Salad Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 8 oz medium shell pasta
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt, plus more for pasta water
  • 1/4 tsp black pepper
  • 1 cup diced celery
  • 1 cup diced red bell pepper
  • 1/2 cup finely diced red onion
  • 1 cup frozen peas, thawed
  • 1 cup cubed sharp cheddar cheese
  • 1/4 cup chopped fresh dill (optional)

Method
 

  1. Cook shell pasta in salted boiling water until al dente, 8 to 10 minutes. Drain, rinse under cold water until cool, and drain well.
  2. In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon, garlic powder, onion powder, salt, and pepper until smooth.
  3. In a large bowl, combine cooled pasta, celery, bell pepper, red onion, and peas. Pour dressing over and toss gently to coat.
  4. Fold in cheddar and dill. For best flavor, cover and refrigerate at least 30 minutes or overnight. Stir before serving and top with more dill if you like.

Notes

Chill time is not included in the prep or cook time; the salad grows creamier and more flavorful the longer it sits. If it seems dry after a day or two, stir in a splash of milk or an extra spoonful of mayo.