Pasta Crab Salad

Yield: 4 servings; 6 points per serving

4 oz. uncooked elbow macaroni

1/4 cup fat free mayo

1/2 cup light sour cream

2 tablespoons dijon mustard

1/2 tsp. salt

1/8 tsp. pepper

1/2 pkg. Hidden Valley Ranch Salad Dressing mix

2 stalks celery, chopped

2 green onions, chopped

12 0z. imitation crab, chopped

Cook macaroni according to pkg. directions. Rinse in cold water, drain well.

Mix together in a small bowl mayo, sour cream, dijon mustard, salt, pepper, and Ranch dressing mix to make a dressing. Mix together in a large bowl crab, macaroni, celery and green onion. Pour dressing over this and mix well.

Refrigerate a few hours before serving to allow flavors to blend before serving.

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Layered Southwestern Pasta Salad

Yield: 9 servings

2 c elbow macaroni, cooked

1/2 c bell peppers, chopped

1/2 tsp olive oil

1/2 c onions, chopped

1/2 tsp cumin

3/4 c fat-free mayonnaise

1/4 tsp salt

1/2 c fat-free sour cream

15 ozs canned dark red kidney beans, drained and washed

1/2 c taco sauce

2 c canned corn, drained

Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again. Toss with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions. Place in a 9 "x 13" pan.

In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Spread mixture evenly over top of pasta, sealing to edge of bowl. Cover tightly and chill overnight.

Calories 180 Total Fat 1 g %CFF 6 % Cholesterol 2 mg Protein 8 g Sodium 688 mg Carbohydrates 40 g Fiber 4.6 g

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Pasta, Tuna & Roasted Pepper Salad

Yield: 4 (1 cup) servings

1 6-ounce can chunk light tuna in water, drained

1 7-ounce jar roasted red peppers, rinsed and sliced (2/3 cup), divided

1/2 cup finely chopped red onion or scallions

2 tablespoons capers, rinsed, coarsely chopped if large

2 tablespoons nonfat plain yogurt

2 tablespoons chopped fresh basil

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons lemon juice

1 small clove garlic, crushed and peeled

1/8 teaspoon salt, or to taste

Freshly ground pepper to taste

6 ounces whole-wheat penne or rigatoni (1 3/4 cups)

Put a large pot of lightly salted water on to boil.

Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.

Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.

Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat.

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Tuna Macaroni Salad

Yield: 6 servings at 4.5 points per serving

6 oz uncooked macaroni

1 large egg(s)

3 oz water-packed tuna fish, drained

1/2 cup cucumber(s)

1/2 cup Kraft Miracle Whip Salad Dressing

1/4 cup Kraft Light Mayonnaise

Cook macaroni. Drain and rinse under cold water. Hardboil the egg. Dice egg and add to macaroni. Add remaining ingred. Season with salt, pepper , celery salt and onion powder. Refrigerate till cold.

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Mexican Pasta Salad

Yield: 6 (1 cup) servings; 5 points per serving

1/2 pound elbow macaroni -- (or any short chunky pasta)

1 cup corn kernels -- fresh or frozen

3 scallions -- minced

1 cup bell peppers -- (any color combo) chopped

1 can black beans -- (or bean of choice), rinsed

1 cup tomatoes -- chopped

1/4 cup olives -- chopped and pitted

2 tsp olive oil

3 Tbsp lemon juice -- (lime juice or combo)

2 tsp ground cumin

2 Tbsp fresh cilantro -- chopped

1/2 tsp ground black pepper

salt -- to taste

lowfat cheddar cheese -- optional - shredded

salsa -- optional

Cook the pasta until al dente. Add the corn during the final 2 minutes of cooking. Drain the pasta and corn, rinse with cold water, and set aside to drain for a few minutes.

Meanwhile, combine the scallions, bell peppers, beans, tomatoes, olives, olive oil, lemon or lime juice, cumin, cilantro and black pepper in a large bowl. Mix in the pasta and corn and add salt to taste. If desired, top each serving with a Tbsp of grated cheese and a spoonful of salsa. Serve immediately or chill to serve later.

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Caesar Chicken-Pasta Salad

Yield: 4 (2 cup) servings

3 cups (about 12 ounces) skinned, shredded roasted chicken breast (such as Tyson's)

3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)

2 cups thinly sliced romaine lettuce

1 1/2 cups halved cherry tomatoes

1/2 cup thinly sliced fresh basil

1/2 cup chopped green onions

1/3 cup fat-free Caesar dressing

1/4 cup chopped fresh parsley

1 (4-ounce) package crumbled feta cheese

1 garlic clove, minced

Combine all ingredents in a large bowl; toss well to coat.

PER SERVING: CALORIES 362; FAT 8.8g; PROTEIN 19.4g; CHOLESTEROL 78mg; CALCIUM 206mg; SODIUM 951mg; FIBER 3.5g; IRON 2.6mg; CARBOHYDRATE 40.4g

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