I'm on my way to watch the game with some friends. I'm contributing a King Cake (Go Saints!), mini bad-for-you cookies (the kind from the grocery with the yummy icing?), and some pasta salad. I saw this recipe on Taste of Home. I ate a little for lunch and it's pretty tasty! I doubled the recipe below and only made a few changes.
Garden Shell Pasta
8 ounces uncooked small pasta shells (tri-color corkscrew pasta instead)
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 (I used regular)
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
*added a few chopped black olives that I had on hand
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.
Yield: 8 servings.
Nutrition Facts: 3/4 cup equals 157 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 380 mg sodium, 31 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchange: 2 starch.