Ingredients
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
Preparation
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.
