just love everything a little extra crunchy #pastasalad 1/2 pound mini shell pasta 2 celery ribs, finely diced 1 red bell pepper, finely diced 1/2 cup finely diced carrots 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 tbs olive oil salt and pepper to taste 1 teaspoon Cajun seasoning, plus more to taste (optional) Directions 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. Bake at 350°F for 18 minutes, stirring once halfway through, until lightly crisp. Let cool. 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. 4. For the dressing mix the mayonnaise, Greek yogurt, Dijon, salt, pepper, and a pinch of Cajun seasoning if using. Pour on top of your pasta salad. Mix and serve cooled. #easyrecipes #sum...