Garden Shell Pasta Salad Recipe
Garden Shell Salad is a refreshing and colorful pasta salad combining tender shell pasta with a medley of fresh vegetables, creamy cheese, and a flavorful dressing. Perfect for potlucks, picnics, or as a light lunch, this salad is easy to prepare and served chilled for a cool, satisfying bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
Pasta
- 2 cups shell pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded carrots
Dressing
- 1/3 cup mayonnaise or Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Cheese and Herbs
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add shell pasta and cook according to package directions, usually 8-10 minutes until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare Vegetables: While pasta cooks, wash and chop the cherry tomatoes, cucumber, red bell pepper, red onion, and shred the carrots. Set aside.
- Make Dressing: In a small bowl, whisk together mayonnaise (or Greek yogurt), apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and well combined.
- Combine Salad: In a large mixing bowl, add the cooked shell pasta, chopped vegetables, and shredded cheddar cheese. Pour the dressing over the mixture and gently toss to coat all ingredients evenly.
- Chill: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow flavors to meld and the salad to chill thoroughly before serving.
- Garnish and Serve: Before serving, sprinkle chopped fresh parsley and basil over the salad for added freshness and aroma. Serve cold as a side dish or light main course.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- You can add other vegetables like peas, corn, or celery for variety.
- To make it vegan, replace cheese with a plant-based alternative and use a vegan dressing.
- This salad can be prepared a day in advance; flavors will deepen after chilling overnight.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: pasta salad, shell pasta, vegetable salad, easy summer salad, picnic salad
Find it online: https://kitchenwithkai.com/garden-shell-pasta-salad-recipe/
