Recipe for Seafood Caesar Pasta Salad 
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Yield:
6 servings
Ingredients:
Amount Ingredient
can be prepared up to 1 day in advance)
6 x servings
10 oz uncooked penne pasta (or shells or rotini)
1 x (8 oz.) pkg imitation crabmeat, cut into 1 inch pieces
1/2 cup diced red or green bell pepper (or yellow for some color)
2 x hard-cooked eggs, chopped
1/4 cup chopped red onion
1/4 cup (1 oz) grated fresh Parmesan cheese
2 tbl snipped fresh parsley
1 bot (8 oz) reduced-fat creamy Caesar salad dressing **
Instructions:
Instructions: 1. Cook pasta according to directions, drain & rinse under cold water.

Place
in large bowl and set aside.

2. Add each of the following to the bowl of pasta as you do it: Cut crabmeat into 1 inch pieces. Dice bell pepper. Chop eggs and red onion. Grate Parmesan cheese. Snip parsley.

3. Pour salad dressing over pasta mixture and mix well.
** Aldi stores have a Fresh Garlic Caesar dressing by Tuscan Garden that is FANTASTIC with this!

4. Cover and refrigerate 2-3 hours to let flavors blend.

5. To serve: fill serving bowl with lettuce. Place pasta salad in the center of bowl and serve.

Note: Use 2 cups chopped chicken instead of crabmeat for Chicken Caesar Pasta Salad.

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