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Creamy Shell Pasta Salad

SUBMITTED BY: Rose Friesen

"When I took this to a ladies' salad luncheon, the bowl was completely cleaned out!"
RECIPE RATING:
The reviewer gave this recipe 5 stars. This recipe average a 4.2 star rating.
Read Reviews (4)
PREP TIME  25 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 cup small uncooked seashell pasta
  • 3/4 cup fresh broccoli florets
  • 1 small carrot, thinly sliced
  • 1/3 cup cubed American cheese
  • 1/4 cup chopped cucumber
  • 1/4 cup diced celery
  • 1/4 cup sunflower kernels
  • 1 hard-cooked egg, peeled and chopped
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/4 cup prepared Ranch salad dressing
  • 3 tablespoons milk
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 1/4 teaspoon prepared mustard

DIRECTIONS

  1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, carrot, cheese, cucumber, celery, sunflower kernels and egg. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Serve immediately.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2007 by SHANNYN79
Excellent salad. Very simple to toss together and the flavors blended well. I might try adding... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2007 by Joyceb
I Have to say this is the best Pasta Salad for ease and the wonderful taste. I have fussy... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2007 by Java Queen
This has way too much dressing and is just too much! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2007 by V29578
THIS WAS WONDERFUL, SERVED IT AT A BIRTHDAY PARTY I HAD FOR 16 GUEST. HAD A BIT LEFT OVER,... MORE


 
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