Crispy Pasta Salad

• 1/2 pound mini shell pasta
• 2 celery ribs (finely diced)
• 1 red bell pepper (finely diced)
• 1/2 cup carrots (finely diced)
• 1/4 cup apple cider vinegar or white vinegar
• 1 tablespoon granulated sugar
• 3 tablespoons mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• salt (to taste)
• black pepper (to taste)
• 1 teaspoon Cajun seasoning (plus more to taste, optional)

Instructions

1. 1

   Cook the mini shells in salted water until al dente. Spread on a sheet pan, drizzle with olive oil, and toss with Cajun seasoning if using.

2. 2

   Bake at 350°F for 18 minutes, stirring once halfway through, until lightly crisp. Let cool.

   18 min
3. 3

   In a large bowl, toss the celery, bell pepper, carrots, vinegar, and sugar. Let sit for 15–20 minutes. Then add the crispy pasta.

   20 min
4. 4

   For the dressing, mix the mayonnaise, Greek yogurt, Dijon, salt, pepper, and a pinch of Cajun seasoning if using. Pour on top of the pasta salad. Mix and serve cooled.