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This medley of crab, pasta and vegetables in a creamy dressing make this a special salad for company as well as everyday. —Estelle Hardin, Kanab, Utah
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Originally published as Crab Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p201
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jun. 19, 2011 by vewebber58
I thought this looked like a good recipe in general, but knew I'd need a little more zing in it, so I added half of a package of dry ranch dressing mix. It was still a bit bland for my taste, so I mixed together a tablespoon of sugar with a half tablespoon of vinegar, and that gave it more of the sweet/sour taste I wanted. Everyone thought it was great!
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