Peas and Carrots Pasta
This vibrant pasta salad features tender shell pasta tossed with a colorful medley of diced carrots, sweet peas, and savory cubes of sharp cheddar cheese. The dish is brought together by a creamy poppy seed dressing and chopped scallions add a mild, peppery bite. To finish, a garnish of fresh, fragrant chopped dill provides a bright, herbal pop of flavor.
SERVINGS
4
PREP TIME
10 Min
COOK TIME
10 Min
Ingredients
8 ounces pasta shells
1 can (15 oz.) Libby's Peas & Carrots, drained
1 cup cubed cheddar cheese
2 stalks scallions/green onions, chopped
2/3 cups poppy seed dressing
1 teaspoon chopped dill weed
8 ounces pasta shells
1 can (15 oz.) Libby's Peas & Carrots, drained
1 cup cubed cheddar cheese
2 stalks scallions/green onions, chopped
2/3 cups poppy seed dressing
1 teaspoon chopped dill weed
Instructions
- Boil a medium pot of water and cook pasta according to package directions. Drain and let cool.
- In a mixing bowl, add cooled pasta, peas & carrots, cheese, green onions/scallions, and dressing. Toss to coat.
- Top with dill when serving.
- Boil a medium pot of water and cook pasta according to package directions. Drain and let cool.
- In a mixing bowl, add cooled pasta, peas & carrots, cheese, green onions/scallions, and dressing. Toss to coat.
- Top with dill when serving.
