Garden Shell Salad - cooking recipe

Ingredients

8 ounces uncooked small shell pasta
2 cups frozen baby peas
1 cup finely chopped celery
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
2/3 cup reduced-calorie mayonnaise
1 tablespoon white balsamic vinegar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Cook pasta according to package directions, adding peas during last 2-3 minutes of cooking. Drain; rinse with cold water and drain again.
In a large bowl, combine pasta, peas, celery, red pepper, and onion.
In a small bowl, combine mayonnaise, vinegar, basil, mustard, salt, and pepper. Pour over pasta mixture; toss to combine.
Cover and refrigerate at least 1 hour before serving.