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Nutrition Facts
Serving Size 1 (265g) Recipe makes 6 servings The following items or measurements are not included below: reduced-calorie ranch dressing
Calories 185
Calories from Fat 10		(5%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 337mg		14%
Potassium 631mg		18%
Total Carbohydrate 31.4g		10%
	Dietary Fiber 3.5g	14%
	Sugars 4.4g
Protein 13.6g		27%
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Sea Salad With Pasta

Recipe #168195 | 1¼ hours | 15 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cynna
May 16, 2006

Another great seafood salad recipe. Low in fat and calories and simply delicious! Cooking time includes time to chill, for best results eat within 24 hours and keep refridgerated at all times.

SERVES 6 (change servings and units)

Ingredients

2 cups shell pasta, in various colors and uncooked
8 ounces crabmeat, real or imitation crabmeat
1 pint cherry tomatoes, cut into quarters
1 red bell pepper, seeded and diced
2 zucchini, julienned
4 green onions, diced
2 cups broccoli florets
6 large romaine lettuce leaves
1 1/3 cups reduced-calorie ranch dressing

Directions

1
Cook pasta al dente, stirring occasionally. Rinse in cold water, drain and set aside to cool.
2
Add chilled crab, tomatoes, pepper, zucchini, green onion, and broccoli florets to cooled pasta in large serving bowl.
3
Add dressing and toss gently.
4
Chill at least one hour.
5
Serve on lettuce.