Ingredients:
1 lb uncooked small shell pasta
3 1/2 cups frozen baby peas, thawed
3 cups sliced celery
1 cup chopped red onions
1 1/2 cups thinly sliced radishes
3/4 lb cheddar cheese, cut into 3/4 “- 1-inch cubes
1 1/3-1 1/2 cups light mayonnaise
1/4 cup milk
1/4 cup sweet honey mustard
3/4-1 teaspoon salt
3/4-1 teaspoon pepper
Directions:
Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
In large bowl, combine cooked cooled pasta, peas, celery, onion, radishes and cheese cubes. Gently toss to mix
In small bowl, combine mayo, milk, mustard, salt and pepper; blend well.
Pour this mayo mixture over pasta salad mixture and toss gently to coat.
Cover; refrigerate 30 minutes to blend flavors.
Servings: 8
Time preparation: 10 min.
Time total: 20 min.