INGREDIENTS:

1/2 c. mayonnaise
1/4 c. Italian dressing (preferably “Zesty”)
1/4 c. Parmesan cheese
8 oz. Ro-tel (corkscrew) pasta, cooked & drained
8 oz. imitation crab or lobster meat, cut in chunks
1/2 to 1 c. broccoli, partially cooked
1 tomato, chopped

DIRECTIONS:

Combine mayonnaise, dressing and cheese; mix well. Add crab meat, broccoli and tomato; mix well. Add pasta, mix. Chill for 15 minutes.

INGREDIENTS:

1 tbsp. vegetable oil
1 pkg. rotelle pasta (mixed flavors is nice)
6 oz. Italian cheese dressing (Bernstuns)
1 c. celery, chopped
1 bunch green scallions, chopped using white part only
1 c. diced 1/2 inch cheddar cheese
8 oz. cooked, baby shrimp, drained & rinsed
8 oz. imitation crab meat
1 bell pepper, seeded & chopped fine
1 lemon, seeded & juiced
8 oz. mayonnaise

DIRECTIONS:

Cook pasta in oil and 8 quarts of boiling water until done. Drain well and in a large salad bowl, toss pasta with dressing until well mixed. Turn pasta out onto a jelly roll pan or platter and spread out so pasta is not layered. This prevents the pasta from sticking. Place in refrigerator to cool for 10 to 15 minutes.

Mix celery, scallions, bell pepper, cheddar cheese, shrimp and crabmeat in salad bowl with lemon juice. Add cooled pasta and toss well with mayonnaise. Serve chilled on a bed of lettuce. Serves 8 people as a main dish.

INGREDIENTS:

1 pkg. spiral pasta
1 pkg. crab shape (imitation crab)
1 (10 oz.) pkg. mixed vegetables
1/2 green pepper, chopped
1/2 c. mayonnaise
2 tbsp. DiJon mustard
2 tbsp. lemon juice
Salt & pepper to taste

DIRECTIONS:

Cook pasta according to directions. Cook vegetables according to directions. Chop crab shapes and green pepper. Mix mayonnaise, mustard and lemon juice in a separate bowl. Pour over first four ingredients and mix well. Season to taste. Chill, serve cold.