Crab And Shrimp Pasta Salad

from Rachel Hall

This recipe is extremely easy to make and is very versatile and can be amended to personal tastes. I like to add more flavors by adding dill weed, garlic, and salt. Have fun with this recipe and find your favorite combo. My mom sometimes makes this with ham or sausage instead of crab and shrimp.

1 pkg of your favorite pasta (wagon wheels, rotini, shells, etc)
carrots, grated
cucumber, peeled and chopped
tomato, chopped
broccoli, blanched **
peas, fresh or frozen
Crab, lump style
mini shrimp, cooked
1/2 C. real Mayo
Italian dressing to taste
1 Tb. salt

1. Bring a large pot of water to boil, add salt to water. Boil pasta until cooked, drain and rinse with cold water to cool, and stash in the fridge.

2. Put your veggies, crab and shrimp in a large bowl. Add mayo and Italian dressing and mix together.

** to blanch broccoli separate broccoli into small florets and place in a a pot, add hot water and bring to a boil. As soon as it starts boiling, turn off the heat and pour into a strainer, rise with cold water. Your broccoli should look cooked but when you bite into it, still crunchy.