Flavorful Crab Pasta Salad Recipe

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Flavorful Crab Pasta Salad Recipe
Flavorful Crab Pasta Salad Recipe photo by Taste of Home
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Flavorful Crab Pasta Salad Recipe

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“After enjoying this recipe for years, I substituted fat-free mayonnaise and reduced-fat dressing one day,” shares Heather O’Neill from Dudley, Massachusetts. “I was just delighted to find it kept all the same wonderful flavor!”
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 8 ounces uncooked spiral pasta
  • 1 package (8 ounces) imitation crabmeat, chopped
  • 1 cup frozen peas, thawed
  • 1 cup fresh broccoli florets
  • 1/2 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 3/4 cup fat-free mayonnaise
  • 1/3 cup reduced-fat Italian salad dressing
  • 3 tablespoons grated Parmesan cheese

Directions

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, crab, peas, broccoli, green pepper and onions. Combine the mayonnaise, salad dressing and Parmesan cheese; pour over pasta mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled. Yield: 6 servings.
Originally published as Crab Pasta Salad in Light & Tasty February/March 2006, p55

Nutritional Facts

1.330 cups: 251 calories, 5g fat (1g saturated fat), 10mg cholesterol, 746mg sodium, 42g carbohydrate (10g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 3 starch, 1 lean meat.

  • 8 ounces uncooked spiral pasta
  • 1 package (8 ounces) imitation crabmeat, chopped
  • 1 cup frozen peas, thawed
  • 1 cup fresh broccoli florets
  • 1/2 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 3/4 cup fat-free mayonnaise
  • 1/3 cup reduced-fat Italian salad dressing
  • 3 tablespoons grated Parmesan cheese
  1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, crab, peas, broccoli, green pepper and onions. Combine the mayonnaise, salad dressing and Parmesan cheese; pour over pasta mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled. Yield: 6 servings.
Originally published as Crab Pasta Salad in Light & Tasty February/March 2006, p55

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