Bowtie Pasta Salad

By Cherril Anderson

1 - 12 oz. pkg. of bow tie pasta (cooked & drained)
1 - 12 oz. pkg. of colored spiral macaroni (cooked & drained)
20 oz. can pineapple tidbits (well drained)
4 green onions chopped
1 1/2 cup chopped celery
1 cup cashew nuts, whole or chopped
4 cooked chicken breasts cut into 3/4 to 1 inch pieces
1 cup red grapes cut in half
1 cup light mayonnaise
1 - 16 oz bottle Kraft coleslaw dressing
Salt and pepper to taste.

Combine all the ingredients and store in the fridge for 3 or 4 hours before serving,
Makes a large amount.

Crab Pasta Salad

1 box penne pasta
1 bag imitation crab meat
about 3-4 green onions, chopped
1 container cherry tomatoes
about 1-2 cucumber
1 cup italian dressing
1/3 mayonaise
salt
pepper

Boil the pasta. While boiling, cut tomatoes in half. Peel and cut cucumber. Chop crab meat. When pasta is ready, drain it and let it cool off. When it's cooled off add all of your vegetables and crab. Then add salt and pepper. Mix mayonaise and dressing together; pour and mix with salad. Refrigirate until ready to eat.