INGREDIENTS:
* 4 cups cooked and drained spiral or shell pasta or (any you prefer)
* 1 cup frozen peas (thawed)
* 1/2 cup chopped green pepper
* 2 cups fine shredded cheese (cheddar or mixed)
* 1/2 cup finely chopped onion
* 1/2 cup chopped sweet red pepper
* 1/2 cup finely shredded carrot (may omit)
* 2 cups imitation crabmeat shredded
* 2 cups Ranch or Peppercorn Ranch Dressing (bottled)
* 2 cups halved cherry tomatoes
* 1/2 cup of parmesan cheese (optional)
PREPARATION:
Cook pasta until done but not overcooked. Cool under cold running water; drain well. In large bowl combine all ingredients except tomatoes and Parmesan cheese. Toss gently but blend thoroughly. Refrigerate 3-4 hours. If texture is dry add more dressing, top with tomatoes and parmesan cheese.
Notes: This is a creamy pasta salad but I prefer this to the ones with oily dressings. You can also substitute small frozen shrimp, (be sure they are thawed and well drained on paper towels or the salad will be watery.
If I'm in a real hurry I skip the fresh vegetables and use Kraft's Peppercorn Pasta Salad Mix. I add extra dressing and cheese and tomatoes. Hope this helps, and hope you enjoy this cool summer dinner.
