Mexican style vegetables combined with diced onion, chopped celery, cooked pasta shells and creamy low calorie Italian dressing. Pasta salad is refrigerated overnight to blend flavors. Pasta
salad tossed with flaked
crabmeat and ranch dressing when ready to serve.
Ingredients -
1 (4 pounds) box Frozen “Fiesta" Mixed Vegetables, thawed
1/2 cup diced White or Yellow Onion
1/2 cup chopped Celery
1 (2.5 pounds) package Crabmeat
4 cups Uncooked Small Pasta Shells
1 cup Creamy Low-Cal Italian Dressing
1 cup Low-Cal Ranch Dressing
Preparation:
1. Cook, drain, and cool noodles.
2. Mix all ingredients except crabmeat and Ranch dressing.
3. Let sit overnight.
4. The next day, add crabmeat and Ranch dressing and serve.
5. Can be made with regular dressing or no fat dressings.
Pasta Salad Making Tips -
Drain And Serve Immediately
Drain and serve pasta immediately after cooking. Do not rinse pasta, toss with pasta and serve.
Pasta Salad Making Tips -
Storing Cooked Pasta
If you wont be using pasta immediately, toss with a small amount of oil to prevent sticking, cover and refrigerate.
