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
-
1Cook pasta for twelve minutes.
-
2Remove 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).
-
3After pasta has chilled, remove from regfrigerator and place into a large bowl (one with a lid works well for tossing).
-
4Add 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.
-
5Add the can of beans, another layer of Italian dressing, garlic powder and Cajun seasoning, another layer of cheese.
-
6Mix well again.
-
7Taste -- it is very possible to overdo the Cajun seasoning and garlic powder, so remember -- fine layers.
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