8 ounces imitation crab, cut in chunks
10 ounces torn lettuce
1 cup tri-color rotini pasta
1 bell pepper, seeded and chopped
1 purple onion, sliced thin
1 can (4 ounce size) sliced black olives
1 bottle (8 ounce size) Ranch salad dressing
Cook the pasta as directed on the package. Drain well, rinse under cool water, then drain again.
Combine the cooled pasta, crab, and lettuce in a large bowl.
Add the bell pepper, onion, and black olives.
Drizzle with the dressing, tossing to coat the ingredients completely.
Cover the bowl with plastic wrap and place in the refrigerator for 2 hours before serving.
Toss gently before serving. Adjust seasoning as needed with salt and pepper if necessary.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
March 9, 2009
A salad worthy of the 4th of JULY! OOPPs I forgot the olives! I'll have to make it again.. It's that delicious..YUM!
July 10, 2008
Don't know why this is called 4th of July Seafood Salad, but I am very glad I tried it. Made it with just imatation crab and iceberg lettuce. It was very good and definitely will try it again.