Pasta Crab Salad Recipe

Pasta Crab Salad Recipe photo by Taste of Home

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"When it comes to cooking, I believe the simpler the better," writes Holland, Michigan's Carol Blauw. "A few years ago, a co-worker told me about this colorful, tasty and, most importantly, easy-to-prepare salad," she says. "It has been a favorite at our house ever since."

This recipe is:

Quick

Diabetic Friendly

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Pasta Crab Salad Recipe

Prep: 20 min. + chilling

Yield: 10 Servings

20 20

Ingredients

4-1/2 cups uncooked tricolor spiral pasta
1 package (16 ounces) imitation crabmeat, flaked
1/3 cup each chopped celery, green pepper and onion
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat ranch salad dressing
1 teaspoon dill weed

Directions

Cook pasta according to package directions; drain and rinse in cold water. Place in large bowl; add the crab, celery, green pepper and onion.
In a small bowl, combine the mayonnaise, salad dressing and dill. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.

Nutritional Analysis: One serving (1 cup) equals 242 calories, 7 g fat (1 g saturated fat), 15 mg cholesterol, 579 mg sodium, 33 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

Originally published as Pasta Crab Salad in Quick Cooking July/August 2001, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Pasta Crab Salad

Pasta Crab Salad

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Reviewed on Feb. 12, 2010 by Classicrock

After refrigerating the salad for several hours, I mixed up an extra 1/4 c. mayo, 1/4 c. ranch dressing, and 1/2 tsp dill weed and tossed into the salad just before serving. -Lori in WI.

Reviewed on Jun. 26, 2008 by kimjj1025