- 12 ounces campanelle or shell pasta
- 1 1/4 cups frozen green peas
- 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 small red onion, halved and thinly sliced
- 2 medium celery stalks, thinly sliced
- 1/4 cup chopped flat-leaf parsley
- 1/2 cup chopped mint
- Cook campanelle according to package directions, adding peas during last 1 minute of cooking. Drain and rinse with cold water until completely cool.
- Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, sour cream, mustard, onion and celery with wire whisk in large bowl. Season, if desired, with salt and pepper. Stir in pasta and herbs. Serve at room temperature or cover and chill, if desired.