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Submitted by: Dawn Wetherington from Kankakee, IL
Originally shared on the web 02/24/2011

16-oz. pkg. medium shell pasta, uncooked
3/4 c. onion, chopped
1/2 c. celery, chopped
1 c. fresh Italian parsley, chopped
1 c. sour cream
1-oz. pkg. ranch salad dressing mix, divided
1 c. mayonnaise
1/2 c. shredded Cheddar cheese

Cook shells according to package directions; drain and rinse with cold water. Set aside. Combine onion, celery and parsley in a large bowl; add shells and toss together. Add sour cream and half the salad dressing mix; stir well. Add mayonnaise and remaining dressing mix; stir again. Toss with Cheddar cheese. Serves 8 to 10.