7 oz Pasta Shells (small)
1/2 purple onion
1/2 red bell pepper
2/3 cup peas
2 carrots
1 tsp kosher salt
1/2 tbsp black pepper
3 tbsp dill
2 tbsp parsley flakes
1 tbsp crushed rosemary
1 tbsp marjoram leaves
1 tbsp taragon
1 cup Miracle Whip (Lite works fine)
Julienne carrots, about 1/4 inch in length or smaller. Boil pasta, add salt to water. Mince onion and bell pepper. Be sure to remove the seeds and light colored ribs from inside the pepper.
In a large mixing bowl, combine the carrots, onion, red pepper, peas, and the rest of the dried ingredients. Add about half of the Miracle Whip, and mix well, then add the pasta, and the remainder of the Miracle Whip. Mix thoroughly. The mix should be fairly moist at this stage, let sit for at least 30 minutes in the refrigerator, and the pasta should absorb most of the excess as it sets.
The main dry ingredient is the dill, after that, feel free to improvise with whatever you happen to have on hand. I make a version of this pasta salad every year for a family BBQ, and I've never made it the same twice, it all depends on who's kitchen I end up cooking in, and what they have on hand. As with any cooking, don't be afraid to be creative with what you have to work with.