Pea and Mint Pasta Salad

Ingredients

• 2 medium celery stalks thinly sliced
• 2 tablespoons dijon mustard 
• 0.3 cup flat-leaf parsley chopped
• 0.8 cup real mayonnaise best foods®
• 0.5 cup mint leaves chopped
• 1.3 cups peas green frozen
• 1 small onion red halved thinly sliced
• 12 ounces shell pasta 
• 0.3 cup cup heavy whipping cream sour

Equipment

• bowl
• whisk

Directions

1. Cook campanelle according to package directions, adding peas during last 1 minute of cooking.
2. Drain and rinse with cold water until completely cool.
3. Combine Hellmann's® or Best Foods® 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.
4. Serve at room temperature or cover and chill, if desired.