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Weight Watchers Recipes |
Neptune Pasta Salad |
3 Points Per Serving |
12 ounces tricolor rotini pasta 2 cups fresh broccoli florets -- (about 1/2 pound) 3 cups cooked crab meat or shrimp -- (about 1 1/4 pounds) 1 red bell pepper, cut into thin strips 4 scallions -- thinly sliced ***Dressing*** 1/2 cup nonfat or reduced-fat mayonnaise -- plus 2 tablespoons nonfat or reduced-fat mayonnaise 1/2 cup fat-free Italian dressing 1 1/2 tablespoons finely chopped fresh oregano -- or 1 1/2 teaspoons dried oregano "For variety, substitute fresh asparagus pieces for the broccoli." 1. Cook the pasta until barely al dente according to package directions. Add the broccoli, and cook for another 30 seconds, or just until the broccoli is bright green and crisp-tender. Drain, rinse with cold water, and drain again. Place the pasta mixture in a large bowl. Add the crab meat or shrimp, pepper, and scallions, and toss to mix. 2. In a small bowl, combine the dressing ingredients, and stir to mix. Pour the dressing over the pasta, and toss to mix. Cover the salad and chill for at least 2 hours before serving. Makes 12 servings. Serving size (1 cup) |
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Blue Ribbon Recipes, 490 Award Winning Recipes is the very best of recipes from state fairs around the country. From cakes and cookies and breads to jellys and main dishes this one cookbook has it all and you can't go wrong with a recipe that has been a winner in a state fair competition. Product Details |