Crazey Seashell Salad!

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 cup small uncooked shell pasta
• 3/4 cup frozen sweet peas (or fresh)
• 1/2 cup red bell pepper, finely chopped
• 1/3 cup red onion, diced fine (or other sweet onion)
• 1/3 cup shredded cheddar cheese (or cubed)
• 1/4 cup parmesan cheese, grated
• 1/4 cup chopped cucumber
• 1/4 cup finely diced celery
• 1/4 cup black olive tapenade
• 1 -2 hard-cooked egg, peeled and chopped
• 1 tablespoon diced pimento (opional)
• fresh flat leaf parsley, garnish (optional)
• 3/4 cup mayonnaise
• 2 tablespoons prepared ranch salad dressing
• 1 green onion, sliced thin (scallion)
• 1/4 teaspoon celery salt
• 1/4 teaspoon garlic powder
• 1/8 cup fresh flat leaf parsley, chopped (or1/4 teaspoon dried parsley flakes)
• 1/4 teaspoon pepper
• 1/4 teaspoon prepared mustard
• 1 pinch ground cayenne pepper
• 1 -2 tablespoon pickle relish (sweet or dill-your preference-i used a little of both)
• 1/2 teaspoon sugar (optional, only if you like your salad a little sweet!)
• 1 tablespoon chopped fresh dill leaves (optional-may use to garnish)

Recipe

• 1 cook pasta according to package directions; drain and rinse in cold water.
• 2 in a large bowl, combine the pasta, peas, bell pepper, onion, cheeses, cucumber, celery, olive tapanade, chopped egg and pimientos.
• 3 in a small bowl, combine the dressing ingredients. pour over salad and toss to coat. adjust seasoning to taste.
• 4 garnish with chopped parsley and chopped dill, if desired.
• 5 serve immediately or chill, covered in the refrigerator until serving. enjoy!