Springtime Shell Salad

We are a barbecuing family and since it is barbecue weather year round where I live, I'm always looking for side salad recipes. I have quite some in my recipe files and I'm sure that I will be sharing them with you throughout the next several months. You will be finding recipes for pasta salads, potato salads, rice salads, grain salads and vegetable salads. Nothing is off limits in our house and we are always trying to enrich our meals with new and exciting ingredients. 

This salad came about after I decided to combine two of my favorite salads (pasta salad and English pea salad) into one. The result was delicious. Even my pea hating oldest kid loved this one and had seconds. I will be making this salad again on many more barbecue occasions.

Springtime Shell Salad

~serves 8-10~

(Print this Recipe)

Ingredients:

1 pound small pasta shells, cooked and drained

6 ounces medium or sharp cheddar cheese, cut in small cubes

2 cups baby peas, fresh or frozen

1 medium red pepper, chopped

1/2 medium onion, chopped

1/3 cup sweet pickle relish

1/2 cup mayonnaise

3/4 cup (6 ounces) plain yogurt

1/4 cup chopped pimientos

Salt and Pepper to taste

Directions:

In a large bowl, mix together all the ingredients. Refrigerate, covered, for at least 1 hour to develop the flavors.This salad keeps well for several days in the fridge.