Seafood Pasta Salad
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1⁄2 lb imitation crabmeat, shredded & chopped
- 1 cup celery, diced
- 1⁄4 cup red onion, finely diced
- 1⁄4 cup mayonnaise
- 1⁄2 cup Hidden Valley® Original Ranch® Dressing
- 1⁄8 cup green pepper, finely chopped
- 1⁄8 cup green onion top, sliced
- 1 teaspoon lemon juice
- 3 hard-boiled eggs, peeled, chopped
- 1⁄4 cup cheddar cheese, finely crumbled
- 4 cups cooked small shell pasta, prepared according to package
- 1⁄2 teaspoon lemon pepper
- 1⁄8 teaspoon garlic powder
- 1⁄2 teaspoon season salt
directions
- Cook pasta shells, once cooked according to package directions; set aside and let cool.
- In a small bowl mix together mayonnaise, ranch dressing, lemon juice, lemon pepper, and garlic powder and season salt; mix well.
- In a large bowl mix together imitation crab meat, celery,red onion, green pepper, green onion, chopped boiled eggs, finely crumbled cheddar cheese, and pasta shells; mix well.
- Mix pasta mixture with dressing mixture make sure it is mixed well and all pasta is covered by dressing mixture.
- Refrigerate for at least 1 hour prier to serving.
- Notes: Can be served either as a salad, on a bed of lettuce, on split croissants or my favorite--a roasted tomato and onion bagel.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Well lets see I'm a single mom of 2 my little girl whom is 8 and my little boy whom is 5. Just divorced, lets see I dance for a living; but I don't really mind it gives me a great paycheck and more time to spend with my babies.
I don't really have like a favorite cook book, but I've always cooked since I could remember, I learned from pulling up a chair to the counter top and watching both of my grandmothers both of which where profectional cooks as careers and my great-grandmother whom might as well took cooking as a career specially since she was the mother of 13 kids and pretty much spent all her time in the kitchen anyways. Some of my recipes I have revised to my own personal taste from my all of my grandmothers recipes; which is kind of cool becouse granny and her mother my nannie where both from Irland and my mama was born at Cherokee Reservasion, in North Carollina wich give me another side of learning how to cook great food besides American Indian food she also tought me about the type of food and how to cook it from the Blue Ridge Mountains; both of which have their own destintive taste and flair. I also learned how to cook Mexican and Tex-Mex food from living years in San Antonio, Texas and learned how to cook this type of food from my Step Grandmother and Step Father whom one grow up in Mexico and the other in Texas... I also grew up learning how to cook vegitarian since my dad is a hippy, lol,,, that was definitly interesting. And due to my X-Husband whom is Filipino tought me along with his mother and grand mother to cook some of their favorite dishes but I think my favorite one I learned from them was lumpia or also know as spring rolls here in the states and fresh lumpia....