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Summer Seafood Pasta Salad

User Rating 4 Star Rating (1 Review)


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  • 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)


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.
Seafood pasta salad shared by SWHAYNE

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User Reviews

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 4 out of 5
Changed a few things, Member temprem1

I had an amazing crab salad at a potluck and had been unsuccessful at coming up with a recipe even relatively close. I finally came across this one, which was very similar and made a few changes so it was more like the other. I used the peppercorn ranch which gave the salad a good flavor but was a bit overpowering, I added an extra half cup of regular ranch to balance it out a bit more. (The tomatoes also mellow out the pepper). I also like to have a dominate crab flavor so I used the entire pound of imitation crab as opposed to the 2 cups. I left out the carrots and used raw broccoli instead. I will definitely make this recipe again.

10 out of 10 people found this helpful.

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