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8 ounces pasta (I used Creamette Radiatore Nuggets)
About 1-1/2 teaspoons vegetable oil
2 teaspoons salt
1 cup chopped broccoli
1/2 cup thinly sliced baby carrots
2 tablespoons diced red onion
6 ounces Colby-Jack cheese, cut into small chunks
5 ounces leg style imitation crab meat, cut into chunks (about 1 cup)
1 cup Hellmann's Mayonnaise
1 cup Fit & Active Light Italian Dressing (purchased from Aldi's)
2 tablespoons Kraft Grated Parmesan Cheese
28 grape tomatoes
freshly cracked black pepper, add according to taste
In a large pot of boiling water, add the vegetable oil and salt.
Add the pasta, and cook pasta for 8 minutes and 30 seconds.
During the last 30 seconds of cooking time, add the broccoli.
After the 30 seconds, immediately drain and rinse the pasta
and broccoli under cold water in a colander.
While the pasta and broccoli is draining in the colander, add the
carrots, onion, cheese, and imitation crab meat to a large bowl.
In another bowl mix together, the mayonnaise and Italian dressing.
Use 1-cup of the dressing to mix into the salad, and reserve the
other cup for later.
Incorporate the 1-cup of dressing into the large bowl of vegetables,
cheese, and meat.
Add the pasta and broccoli to the bowl; stir gently to mix the salad.
Season the salad with a bit of the freshly cracked black pepper.
Sprinkle the parmesan cheese over the salad.
Gently fold in the grape tomatoes.
Cover the salad, and place it in the refrigerator to chill.
After 2-3 hours, stir in a 3/4 cup to 1-cup more of the
mayonnaise/italian dessing. The extra dressing will keep the salad
creamy and moist, even up to a day or two later.
Servings: 10
About 1-1/2 teaspoons vegetable oil
2 teaspoons salt
1 cup chopped broccoli
1/2 cup thinly sliced baby carrots
2 tablespoons diced red onion
6 ounces Colby-Jack cheese, cut into small chunks
5 ounces leg style imitation crab meat, cut into chunks (about 1 cup)
1 cup Hellmann's Mayonnaise
1 cup Fit & Active Light Italian Dressing (purchased from Aldi's)
2 tablespoons Kraft Grated Parmesan Cheese
28 grape tomatoes
freshly cracked black pepper, add according to taste
In a large pot of boiling water, add the vegetable oil and salt.
Add the pasta, and cook pasta for 8 minutes and 30 seconds.
During the last 30 seconds of cooking time, add the broccoli.
After the 30 seconds, immediately drain and rinse the pasta
and broccoli under cold water in a colander.
While the pasta and broccoli is draining in the colander, add the
carrots, onion, cheese, and imitation crab meat to a large bowl.
In another bowl mix together, the mayonnaise and Italian dressing.
Use 1-cup of the dressing to mix into the salad, and reserve the
other cup for later.
Incorporate the 1-cup of dressing into the large bowl of vegetables,
cheese, and meat.
Add the pasta and broccoli to the bowl; stir gently to mix the salad.
Season the salad with a bit of the freshly cracked black pepper.
Sprinkle the parmesan cheese over the salad.
Gently fold in the grape tomatoes.
Cover the salad, and place it in the refrigerator to chill.
After 2-3 hours, stir in a 3/4 cup to 1-cup more of the
mayonnaise/italian dessing. The extra dressing will keep the salad
creamy and moist, even up to a day or two later.
Servings: 10
