Cheese, Peas and Shells Salad
Salad
4 oz. (1 cup) uncooked small shell pasta
1 cup Frozen Sweet Peas
1 cup sliced celery
1/2 cup thinly sliced radishes
4 oz. sharp Cheddar cheese, cubed (1 cup)
1/3 cup light mayonnaise
2 tablespoons milk
2 tablespoons sweet honey mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Cook pasta to desired doneness as directed on package, adding peas
during last 3 minutes of cooking time. Drain; rinse with cold water to
cool. Drain well.
In medium bowl, combine cooked pasta and peas, and all remaining salad
ingredients.
In small bowl, combine all dressing ingredients; blend well. Add to
salad; toss gently to coat. Cover; refrigerate 30 minutes to blend
flavors.