CREAMY SEAFOOD PASTA SALAD 1 pkg. Medium sea-shell or Tri-color pasta, cooked al dente 4 c. Shrimp or Crab or both. 2 c. Broccoli florets, cook 5 min's in salted water & drain. 2 C. diced Tomato. 1 C. chopped Green Pepper. 1 C. Sliced Celery heart &/or Fennel. 1 C. Sliced Water chestnuts or hjicama. 1 C. diced Artichoke hearts--frozen or canned (Drained) Sliced Black olives or Calamatas 2 C. mild or medium Cheddar Cheese or your choice. 1 c. chopped red onion.
Garnish: 8 Oz. Bacon 3 Hard cooked eggs--Sliced or cut in wedges. Sweet Paprika. Cut shrimp in 1/2" pieces & chop crab. Sweat the onion about fifteen seconds. (To remove sharp taste.) Cook bacon until just crisp & drain well--Dice (Not too fine.) DRESSING: 1 Lg. envelope Ranch Dressing Mix. (The original is best.) 3 Oz. Cream cheese. 3 C. Mayonnaise--Regular, not diet: it separates. 1 C. Buttermilk 2 C. Dairy (Real) Sour Cream. 1/4 tsp. Curry Powder (Or more, to taste but don't overdo.) 1/8 tsp. Cayenne pepper. (Optional) or black pepper. Toss all salad ingredients in a large bowl. Blend dressing mix with cream cheese; mix in other dressing ingredients & pour over. (You may not want to add the dressing all at once: it's a lot, you may think too much.) Toss & chill. Before serving, garnish with Paprika, bacon & eggs. (Or just with paprika & fold in the bacon & eggs--It all goes to the same place anyway.) Serves 12 generously-- -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
