Serve this colorful fresh vegetable and crabmeat salad tossed with a creamy dressing for a light evening meal.
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Salad
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
Dressing
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
STEP 1
Cook pasta shells according to package directions. Drain. Keep warm.
STEP 2
Place all remaining salad ingredients in bowl. Stir in hot pasta.
STEP 3
Combine all dressing ingredients in another bowl. Pour dressing over salad; toss to coat. Cover; refrigerate at least 2 hours.