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    You are in: Home / Recipes / Dian's Cajun Pasta Salad Recipe
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    Dian's Cajun Pasta Salad

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 19, 2013

      Excellent cold delicious and a taste of Norleans grin

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    • on July 10, 2011

      1/2 recipe. Used ruffles pasta, Hidden Valley ranch dressing, canned tuna, and canned peas (thought I had frozen - didn't - not a good substitution). Used #186029 for the cajun seasoning. Nobody likes peppers so I left them out but would have added nice color. Very tasty.

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    • on October 08, 2009

      We enjoyed this as a main dish for lunch. I found the amount of crab to be generous and liked the flavors together. The salad was colorful too. I added half of the dressing before chilling & then at serving time added just enough to moisten things so was able to cut back. Made for PAC Fall 09.

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    • on September 19, 2009

      Amazing! The sweetness of the crab and peas paired with the saltiness of the olives and the heat of the cajun seasoning makes this one incredible salad! I couldn't find the Lighthouse Garden Ranch so I used Hidden Valley and left out the bell pepper. Thanks for sharing this fantastic recipe, Dian! **Made for Fall PAC 2009**

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    Nutritional Facts for Dian's Cajun Pasta Salad

    Serving Size: 1 (227 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 426.1
     
    Calories from Fat 209
    49%
    Total Fat 23.2 g
    35%
    Saturated Fat 3.6 g
    18%
    Cholesterol 41.8 mg
    13%
    Sodium 689.0 mg
    28%
    Total Carbohydrate 38.3 g
    12%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.5 g
    18%
    Protein 16.0 g
    32%

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