Serve this colorful fresh vegetable and crabmeat salad tossed with a creamy dressing for a light evening meal.
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2 1/2 cups uncooked medium pasta shells
3/4 cup sliced 1/4-inch celery
1/2 cup shredded carrot
8 ounces imitation crabmeat (surimi), cut into 1-inch pieces
1 small (1/2 cup) tomato, cubed 1/2-inch
2 tablespoons sliced green onions
1/2 cup sour cream
1/2 cup French salad dressing
1/3 cup mayonnaise
1/4 cup ranch salad dressing
1/4 teaspoon salt
1/8 teaspoon pepper
Cook pasta shells according to package directions. Drain. Keep warm.
Place all remaining salad ingredients in bowl. Stir in hot pasta.
Combine all dressing ingredients in another bowl. Pour dressing over salad; toss to coat. Cover; refrigerate at least 2 hours.