CRAB PASTA SALAD
Cook in boiling, salted water until al dente:
1 pkg. (12 oz.) tri-colored rotini pasta - drain; rinse.
Transfer to large bowl and add:
1 small head broccoli, cut into bite-size pieces
1 small head cauliflower, cut into bite-size pieces
2 chopped tomatoes
1/2 cup chopped chives
12 ounces crabmeat, or imitation crabmeat
1 bottle (16 oz.) oil and vinegar salad dressing - toss to coat.
Serve warm or cold.