Pasta salad is light and tasty

Dear Jeanne: I had this salad at a potluck. It's delicious, but I won't make it because of the fat content. Can you do your thing and make all the fat go away? — Sara M., Springfield, Mass.

Dear Sara: I can make a lot of the fat go away! This is a tasty salad, but I felt that another type of pasta would be better. You can use any shape you like, like small shells or rotini.

The thin vermicelli noodles weren't my favorite in this cold salad. I also changed the mayonnaise to half light sour cream, which I thought made it taste fresher. I recommend that you combine the dressing ingredients first so that the flavors have time to combine. You can even do it a day ahead of time, and add the pasta just before serving.

If you add the pasta and then store it overnight, you might have to add a little more mayonnaise or sour cream because the pasta will absorb it. I also thought that some small pieces of asparagus or peas would be a nice addition.

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VERMICELLI SALAD

1 14-ounce package vermicelli

1 medium red onion, chopped

1 medium green pepper, chopped

1 tablespoon chopped parsley

1 1/2 teaspoons celery seed

1/2 teaspoon oregano

1 teaspoon chopped chives

1/4 cup Italian dressing

1 cup mayonnaise

Salt and pepper to taste

1 pound shrimp or crabmeat, cooked

Cook vermicelli in boiling water. Drain and rinse with cold water. Add onion, green pepper, parsley, celery seed, oregano, chives and Italian dressing. Moisten well with the mayonnaise, adding more if necessary. Add salt and pepper to taste. Stir in the shrimp or crabmeat.

Makes 10 servings.

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SEAFOOD PASTA SALAD

12 ounces pasta (shells, rotini, cavatappi)

1 small red onion, finely chopped

1 medium red or green bell pepper, finely chopped

1 tablespoon chopped fresh parsley

1 1/2 teaspoons celery seed