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 cups 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.



--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/