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SALAD:SEAFOOD MACARONI SALAD

Source of Recipe

rc


List of Ingredients

7 oz. small macaroni (dry)
1/3 cup Kraft Garlic Ranch fat free dressing
1 med. cucumber (peeled, seeded, diced)
1 large tomato (diced with natural juices)
1/2 bell pepper (seeded, diced)
1/4 cup green onions (sliced thin)
1 cup mock crablegs (diced)
1 hardcooked egg (chopped - optional)
2 Tbsp fresh dill weed (chopped - large stems removed)
1/2 teasp seasoned salt
1/4 teasp white pepper
2/3 cup mayo or miracle whip





Recipe

Cook macaroni according to package directions. Be careful to not over cook the macaroni. Drain and do not rinse. In a bowl, combine macaroni (still hot) and ranch dressing. Toss and set aside to cool.Combine remaining ingredients in a separate bowl and toss together. Add the macaroni (when cooled to room temperature). Mix well and refrigerate for at least an hour. Serve cold. Can be made up to one day in advance.