Bobs Pasta Salad
 
10 oz.  imitation crab meat (about 1 pouch)
  or you can use cooked salad shrimp, or cooked,
  cubed chicken or pork or even a can of tuna)
8 oz.  macaroni shells, uncooked
  or you can use rigatoni, tri-color twists, or even
  elbow noodles -- whatever's in the pantry!)
2 cup  broccoli florets, steamed if desired (but don't
  overcook -- the broccoli should still be crisp)
1/2 cup  red bell pepper, chopped
  or you can use green pepper, or even leave it out
  if you don't like peppers)
1/2 cup  celery, chopped
  or you can use thinly sliced carrots or sweet peas
  or even cooked corn)
2 Tbsp  chopped green onions (or more if you like onions,
  or you can use 1 chopped shallot or 2 tbsp chopped red onion)
2 tsp  prepared mustard
1/2 tsp  dried dill weed
  freshly ground black pepper to taste
8 oz.  italian salad dressing (low fat or fat-free if desired)
  parmesan cheese
 
cook macaroni shells or other pasta according to package directions. 
drain and rinse in cold water. drain thoroughly and place in large 
bowl. add vegetables and mix. combine prepared mustard, dill weed, 
pepper and italian salad dressing and mix well. add to vegetables and 
pasta and combine well. cover and chill for at least 2 hours before 
serving. 
 
stir well before serving and sprinkle with parmesan cheese if desired. 
makes 4 servings. note: the glory of this salad is that you can truly 
make it to your own taste. if you really like red peppers, add more. 
if you hate crab meat but love shrimp, make that substitution. if you 
hate celery, use peas or corn or even some other vegetable instead. 
 
 
 
-- 
(ID: 2784) Mirror: rec.food.recipes: Tue, Apr 26, 2005


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