Instructions:

Neptune Pasta Salad

12 ounces tricolor rotini pasta
2 cups fresh broccoli florets (about 1/2 pound) *
3 cups cooked crab meat or shrimp (about 1 1/4 pounds)
1 red bell pepper, cut into thin strips
4 scallions, thinly sliced

Dressing
1/2 cup nonfat or reduced-fat mayonnaise plus
    2 tablespoons nonfat or reduced-fat mayonnaise
1/2 cup fat-free Italian dressing
1 1/2 tablespoons finely chopped fresh oregano or
    1 1/2 teaspoons dried oregano

* For variety, substitute fresh asparagus pieces for the broccoli.

Cook the pasta until barely al dente according to package directions. Add the broccoli, and cook for another 30 seconds, or just until the broccoli is bright green and crisp-tender. Drain, rinse with cold water, and drain again. Place the pasta mixture in a large bowl. Add the crab meat or shrimp, pepper, and scallions, and toss to mix.

In a small bowl, combine the dressing ingredients, and stir to mix. Pour the dressing over the pasta, and toss to mix. Cover the salad and chill for at least 2 hours before serving.

Makes 12 servings. Serving size 1 cup

Per serving: 175 Cal, 1.2g Fat, 1.8g Fib, 30mg Chol, 13g Pro, 316mg Sod

3 WW points