soup & saladS RECIPE

Poppy Seed Peas & Carrots

Ingredients

• 1 (15.0 oz.) can of Peas & Carrots, drained
• 2 cups uncooked pasta shells
• 1 cup cubed cheddar cheese
• 1/4 cup green onion, sliced
• 1 tsp. dill weed
• 2/3 cup poppy seed dressing

Cook shells according to package directions and drain. Mix in peas & carrots, cheese, onions, dill, and dressing. Cover and refrigerate for one hour before serving.

Makes 4 - 6 servings