A vibrant pasta salad with shrimp, colorful vegetables, and a tangy dressing. Great for picnics, potlucks, or light meals.
Ingredients
- 1 1/2 (8 ounce) packages tri-color pasta
- 3 stalks celery
- 1 pound imitation crabmeat 1 cup frozen green peas
- 1 cup mayonnaise
- 1 1/2 tablespoons splenda® no calorie sweetener, granulated
- 2 tablespoons white vinegar
- 3 tablespoons milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instruction
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
- While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
- In a large bowl, whisk together the mayonnaise, SPLENDA® Granulated Sweetener, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, SPLENDA® Granulated Sweetener or mayonnaise to suit your taste. Chill several hours before serving.
