Pea Shell Pasta is best when you prepare it in the morning so it has all day to sit in the refrigerator allowing the flavors to blend together. It also makes a great light lunch with a side of fruit and yogurt.
Cost Per Serving $1.77 as of May 2022
If you have zero ingredients then this recipe will cost about $14.17.
If you have a stocked pantry this recipe will cost about $6.20.
- Cost per serving reduces to $0.78.
I do not include salt and pepper in the cost of this recipe.
Stove Top
Recipe serves: 8
Serving size: 3/4 cup
Equipment needed: 1 pot
Total time: 1.5 hours
Equipment
I’ve used these Tupperware bowls for years and LOVE them. I’m not sure why they are not rated that high on Amazon but they are the perfect size and the lid fits super snug so I feel comfortable traveling with my favorite pot luck dishes in the car.
Let's grocery shop!
I do not include salt and pepper because I assume it is already in your pantry. There is a savings of about $7.97 if you have a stocked pantry.
Pantry & Spices
Total: $7.97 as of May 2022
-
mayonnaise $2.28
-
white balsamic vinegar $3.79
-
dried basil $0.98
-
dijon mustard $0.92
Grocery
Total: $6.20 as of May 2022
-
garlic bulb $0.50
-
1 onion $0.62
-
1 stalk celery $1.34
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1 red pepper $1.34
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1 greek plain yogurt 5.3 oz $0.64
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1 box shell pasta 16 oz $0.92
-
frozen peas 12 oz $0.84
Let's prep!
| 8 oz uncooked small pasta shells |
| 2 cups frozen peas |
| 1 cup celery, thinly sliced |
| 1/2 cup red pepper, chopped |
| 1/4 cup onion, chopped |
| 1 garlic clove |
| 1/3 cup mayonnaise |
| 1/3 cup greek yogurt |
| 1 tablespoon white balsamic vinegar |
| 1 teaspoon dried basil |
| 1 teaspoon dijon mustard |
| 1/4 teaspoon salt |
| 1/4 teaspoon pepper |
- Gather all the ingredients as well as measuring tools.
- Place in a large bowl (that has a lid) then stir:
- 1/3 cup mayonnaise
- 1/3 cup greek yogurt
- 1 tablespoon white balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Add to the dressing:
- 1 garlic clove, minced
- 1 cup of celery, thinly sliced
- 1/2 cup red pepper diced to the size of peas
- 1/4 cup onion, thinly chopped
Let's cook!
- Place a large pot of water on to boil
- Complete the prep from the prep tab above.
- Cook 8 oz pasta to package directions
- In the last two minutes add 2 cups of frozen peas to the pasta
- Drain in a strainer with cold water until pasta is cooled.
- Add the pasta and peas to the bowl and stir well.
- Place in the refrigerator for at least an hour.
This recipe can also be found in Weekly Dinners for 2 under $45 – Menu 5
