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Veggie Crab Pasta Salad Recipe

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This recipe for Veggie Crab Pasta Salad, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kaye & Allen McIntyre
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 box spiral pasta --cooked and cooled
1 sm pkg frozen sweet peas
1 container cherry tomatoes--sliced about 2 cups
10 sliced garden onions about 2 cups
1 med cucumber diced about 2 cups
1 cup broccoli florets
2 cups of imitation crab delights

Dressing:
2 cups miracle whip
1 tbsp catsup
1 tbsp mustard
1 tbsp sugar
salt and pepper
Dill pickle juice to thin the miracle whip. I like Claussen Dill pickle juice with the spices.

Directions:
Directions:
Thaw the frozen peas on a paper towel. Mix all the vegies with the cooked and cooled pasta. Mix the miracle whip,catsup,mustard,sugar, and salt and pepper to taste. Now use the pickle juice to thin down the mixture . Not to thin or not to thick. I only use as much as is necessary to finely coat the vegies and pasta.

Number Of Servings:
Number Of Servings:
Large salad
Personal Notes:
Personal Notes:
Fresh, cool summer salad.

 

 

 

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