1/2 of 1 lb. pkg. Creamette Rotelle, uncooked
1 (7 oz.) can crab meat, rinsed, drained and cartilage removed
1 1/2 c. chopped celery
1 c. frozen peas, cooked and drained
1/2 c. sliced stuffed green olives
1/4 c. sliced green onions
2 hard cooked eggs, chopped
1/2 c. mayonnaise
1/2 c. bottled Thousand Island salad dressing
1/2 tsp. seasoned salt
1/4 tsp. white pepper

Prepare Creamette Rotelle according to package directions; drain. In medium bowl, combine rotelle, crab, celery, peas, olives, onion and eggs.

In small bowl, blend mayonnaise, Thousand Island dressing, seasoned salt and white pepper. Add to salad mixture; toss to mix. Cover; chill thoroughly. Refrigerate leftovers. 6 to 8 servings.

Note: Omit mayonnaise and substitute Italian dressing in place of Thousand Island to create a great pasta salad.