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Seafood Salad For A Crowd
Linda Dietz, Wahpeton, ND

16 ounces rotelle macaroni
2 cups diced celery
1/2 cup diced carrots
1 medium-large onion, diced
2 cups frozen peas
1/2 cup sliced stuffed olives
8 ounces fresh crab pieces
6 1/2 ounce can tiny shrimp, drained
6 1/2 ounce can crab
6 1/2 ounce can salmon, drained and deboned
1 1/2 cups salad dressing
1 cup cultured sour cream
1 tablespoon vinegar
4 drops hot pepper sauce
1 teaspoon salt free seasoning (Mrs. Dash)
Salt and pepper

Cook pasta according to package directions. Rinse in cold water; drain. Add celery, carrots, onions, peas, olives, shrimp, crab and salmon.

Mix salad dressing, sour cream, vinegar, hot sauce, and seasoning; mix well with whisk. Add to macaroni mixture and toss lightly. Chill several hours. Add salt and pepper to taste.

Serves 25 (1/2 cup servings).