• Servings: 6-8
• Preparation Time: 30
• 1/2 lb imitation crabmeat, shredded & chopped
• 1 cup celery, diced
• 1/4 cup red onions, finely diced
• 1/4 cup mayonnaise
• 1/2 cup Hidden Valley Ranch dressing
• 1/8 cup green peppers, finely chopped
• 1/8 cup green onion tops, sliced
• 1 teaspoon lemon juice
• 3 hard-boiled eggs, peeled, chopped
• 1/4 cup cheddar cheese, finely crumbled
• 4 cups cooked small shell pasta, prepared according to package
• 1/2 teaspoon lemon pepper
• 1/8 teaspoon garlic powder
• 1/2 teaspoon season salt

1. Cook pasta shells, once cooked according to package directions; set aside and let cool.
2. In a small bowl mix together mayonnaise, ranch dressing, lemon juice, lemon pepper, and garlic powder and season salt; mix well.
3. In a large bowl mix together imitation crab meat, celery, green pepper, green onion, chopped boiled eggs, finely crumbled cheddar cheese, and pasta shells; mix well.
4. Mix pasta mixture with dressing mixture make sure it is mixed well and all pasta is covered by dressing mixture. Refrigerate for at least 1 hour prier to serving.
5. Notes: Can be served either as a salad, on a bed of lettuce, on split croissants or my favorite--a roasted tomato and onion bagel.

A great tasting pasta salad that goes great as a side dish with almost anything. I like to make it to take to picnics and potlucks. It also makes a great just anytime snack. Even my kids love this one. Please Enjoy! This recipe also taste great without the imitation crabmeat..... It makes a great vegetarian pasta salad aswell just replace the imitation crabmeat with chickpeas....