INGREDIENTS:

4 ounces pasta, uncooked
8 ounces crab surimi seafood chunks
1/2 cup chopped celery
1/2 cup chopped green onions
1/4 cup chopped peppers
2 tablespoons parsley, finely chopped

DRESSING:

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chili sauce
2 tablespoons Dijon mustard

DIRECTIONS:

Cook pasta according to package directions in large saucepan. Drain.

Combine remaining ingredients in large bowl. Stir together dressing ingredients. Toss with crab mixture. Refrigerate until ready to serve.

Can be made a day ahead. 4 servings.

Category: Salads

Serving Size: 4

INGREDIENTS:

2 lbs. ziti, penne, or other pasta, cooked

Pesto Sauce:

2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste

DIRECTIONS

Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.

Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.

Can also be served at room temperature.

Source:
Chicken Stew

INGREDIENTS:

1 lb. rotini cooked, chilled
8 oz. sugar snap peas
8 oz. matchstick carrots
1 medium red pepper, diced
1 medium green pepper, diced
8 oz. pineapple tidbits, drained
8 oz. Mandarin oranges, drained
8 oz. Monterey Jack cheese, cubed
8 oz. chicken breast, cooked, diced, and chilled
16 oz. citrus vinaigrette

DIRECTIONS:

Toss everything together and chill for several hours or overnight before serving.