Serve this colorful fresh vegetable and crabmeat salad tossed with a creamy dressing for a light evening meal.
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Salad
2 12 cups uncooked medium pasta shells
34 cup sliced 1/4-inch celery
12 cup shredded carrot
8 ounces imitation crabmeat (surimi), cut into 1-inch pieces
1 small (12 cup) tomato, cubed 1/2-inch
2 tablespoons sliced green onions
Dressing
12 cup sour cream
12 cup French salad dressing
13 cup mayonnaise
14 cup ranch salad dressing
14 teaspoon salt
18 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.
