A healthy summer pasta salad.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 9 to 11 minutes. Drain and run under cold water.
Mix tomatoes, onion, cucumber, celery, crabmeat, and tuna in a bowl; add spaghetti. Stir in salad dressing and garlic; season with salt and black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 30 minutes.
Per Serving: 461 calories; protein 14.9g; carbohydrates 59.8g; fat 17.3g; cholesterol 31.8mg; sodium 846.4mg.