Garden Shell Salad

From Light & Tasty; cook time is chill time. I haven't tried this yet, but it sounds like a delicious alternative to my regular pasta salad!

• Ready In: 1 hr 30 mins
• Serves: 8

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

Directions

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