Seafood Pasta Salad

1 Tbsp/ 15 mL Watkins Chicken Soup & Gravy Base
8 oz./ 227 g vegetable rotini (mixed green & red corkscrew pasta)
1 jar (6 oz/ 170 g) marinated artichoke hearts, undrained
1 pound/ 454 g surimi (fish and crab blend), shredded or sliced
1 cup/ 250 mL fresh cauliflower florets
1 cup/ 250 mL small broccoli florets
1 cup/ 250 mL shredded reduced-fat Monterey Jack cheese
1/2 cup/ 125 mL sliced green onions
1 cup/ 250 mL non-fat mayonnaise
1/2 cup/ 125 mL buttermilk
1-1/2 tsp/7.5 mL Watkins Chicken Soup & Gravy Base
1 tsp/5 mL Garlic Granules
1/2 tsp/2.5 mL Onion Granules
1/2 tsp/ 2.5 mL Black Pepper
1/2 tsp/ 2.5 mL Thyme
Lettuce leaves

Cook rotini per package directions, substituting the soup base for salt called for in directions. Drain, rinse with cold water and drain again. Combine rotini and all of the remaining ingredients, except lettuce, in large bowl; toss to mix. (More buttermilk may be added to obtain desired consistency.) Serve on a bed of lettuce.  Makes 4 servings