Seafood Pasta Salad

What You Need
1 (12 ounce) package bow tie pasta
1/2 cup deli dill ranch dip
1 pint grape tomatoes, halved
1 cup chopped celery
1 cup shredded carrot
1/2 cup chopped green onion
1 (2.25 ounce) can sliced ripe olives, drained
2 tablespoons chopped Italian parsley
1 (16 ounce) package frozen cooked shrimp

Cook bow ties pasta according to package directions. Drain and rinse pasta in cool water.
Transfer pasta to large bowl.
Remove tails from shrimp and cut in half crosswise.
Add shrimp and remaining ingredients to pasta. Cover and refrigerate until serving.
Keep stored in refrigerator.

Basic Best Salmon Loaf
15 1/2 oz canned alaska salmon
2 cup soft bread crumbs
1/3 cup finely minced onions
1/4 cup milk
2 eggs
2 tablespoon chopped parsley
1 tablespoon lemon juice
1/4 teaspoon dill weed
1 dash black pepper
Drain and flake salmon, reserving 2 tablespoons liquid. Combine flaked
salmon and reserved liquid with remaining ingredients. Place in
well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf on
greased baking pan. Bake at 350 F for 45 minutes.
Nutrients Per Serving:
Calories: 268 Fat-Total: 8.12 g Protein: 21.4 g
Cholesterol: 114 mg Carbohydrates: 26.1 g Sodium: 677 mg Dietary
Fiber: 1.58 g