Caribbean Crabmeat Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 13 servings (3/4 cup each).
This tart, sweet salad adds a delightful blend of colors and flavors to any table. —Patrisha Thompson,
Sterling, Colorado
Ingredients
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3 cups uncooked tricolor spiral pasta
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1 can (20 ounces) pineapple tidbits, drained
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3/4 pound imitation crabmeat, chopped
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1 large sweet red pepper, diced
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1 jalapeno pepper, seeded and chopped
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2 tablespoons minced fresh cilantro
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3 tablespoons lime juice
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2 tablespoons olive oil
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1 tablespoon honey
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1 teaspoon grated lime zest
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1/2 teaspoon ground cumin
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1/4 teaspoon salt
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1/4 teaspoon ground ginger
Directions
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1.
Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the pineapple, crab, red and jalapeno peppers and cilantro.
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2.
Drain and rinse pasta in cold water; add to crab mixture. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Chill until serving.
Nutrition Facts
3/4 cup: 148 calories, 2g fat (0 saturated fat), 3mg cholesterol, 193mg sodium, 26g carbohydrate (8g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch.
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