Twirled Pasta Salad

9 ingredients
7 steps

Ingredients

  • 1 (12 ounce) bag three-vegetable garden-style twirl pasta
  • 2 ounces shredded fat-free cheddar cheese
  • 1 large cucumber, peeled, sliced, and quartered
  • 1 large fresh tomato, peeled, and diced
  • 1 (15 ounce) can red beans
  • fat-free Italian salad dressing
  • tony chachere's cajun seasoning
  • garlic powder
  • 4 ounces cooked salmon (optional) or 4 ounces packaged crabmeat (optional)

Directions

  1. 1
    Cook pasta for twelve minutes.
  2. 2
    Remove from heat, drain, and place in refrigerator for at least 45 minutes (the more chilled the pasta, the better this one turns out it seems).
  3. 3
    After pasta has chilled, remove from regfrigerator and place into a large bowl (one with a lid works well for tossing).
  4. 4
    Add a fine layer of garlic powder, a fine layer of the Cajun Seasoning, a layer of Italian dressing, the cucumbers, tomato and a layer of cheese and toss or mix well.
  5. 5
    Add the can of beans, another layer of Italian dressing, garlic powder and Cajun seasoning, another layer of cheese.
  6. 6
    Mix well again.
  7. 7
    Taste -- it is very possible to overdo the Cajun seasoning and garlic powder, so remember -- fine layers.

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