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Cook'n with Betty Crocker 
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Seafood Pasta Salad |
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Serves: 10 Print this Recipe1 8-ounce package corkscrew pasta 2 cups provolone cheese, diced 2 carrots, thinly sliced 1 zucchini quartered and sliced 1 cup mushrooms sliced 3/4 cup celery bias-cut 1/2 cup radishes, thinly sliced 1/4 cup red onions, chopped 1 green bell pepper, cut in 1-inch strips 1/2 cup olives, cut in half 2 cups imitation crab meat 1 7-ounce carton clam dip 1/4 teaspoon salt 1/8 teaspoon black pepper, to taste Cook pasta. Drain and chill. Prepare the cheese (may substitute Cheddar for Provolone), vegetables, and olives and place in large bowl with pasta. Add crabmeat and clam dip; mix till blended. Add salt and pepper. Refrigerate till ready to serve. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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