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Garden Shell Pasta Salad Recipe

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★★★★★

4.6 from 60 reviews

A refreshing and colorful Garden Shell Salad featuring tender shell pasta combined with fresh vegetables, creamy dressing, and flavorful cheese, perfect for a light lunch or a vibrant side dish at any gathering.

Ingredients

Scale

Pasta

  • 2 cups shell pasta
  • Water, for boiling
  • 1 teaspoon salt, for boiling water

Vegetables

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, diced
  • 1/2 cup bell peppers, diced (red, yellow, or green)
  • 1/2 cup red onion, finely chopped
  • 1/4 cup shredded carrots

Dressing

  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or sugar
  • Salt and black pepper to taste

Cheese & Herbs

  • 1/2 cup shredded cheddar cheese or feta cheese
  • 2 tablespoons fresh parsley or basil, chopped

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the shell pasta and cook according to the package directions, usually about 8-10 minutes, until tender but still firm to the bite. Drain the pasta and rinse with cold water to stop the cooking process and cool it down for the salad.
  2. Prepare the vegetables: While the pasta cooks, wash and chop all the vegetables as described. This ensures they are ready to mix in without delay, preserving their freshness and crunch.
  3. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar or lemon juice, Dijon mustard, honey, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
  4. Combine all ingredients: In a large mixing bowl, toss the cooled pasta with the chopped vegetables, dressing, shredded cheese, and fresh herbs. Mix until everything is evenly coated with the dressing.
  5. Chill the salad: Cover the salad and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill thoroughly. Serve cold for best taste and texture.

Notes

  • The salad can be customized with additional vegetables like olives, celery, or peas for extra crunch and flavor.
  • Use Greek yogurt instead of sour cream for a healthier twist.
  • For a vegan version, substitute mayonnaise and cheese with plant-based alternatives.
  • Chilling the salad for several hours or overnight enhances the flavors.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: garden shell salad, shell pasta salad, vegetable pasta salad, cold pasta salad, summer salad, easy salad recipe

Find it online: https://platedandproud.com/garden-shell-pasta-salad-recipe/