Colorful Pasta salad with crab

Judy Wisniewski

By
@danalex2

This came from a dear old friend who I have not seen in a really long time. I think she got it from Kraft, my family loves it. I am always asked to bring it when we have family functions. I just made it for my daughter who requested it for her bday party.

I make variations my preference is without the crab meat, I am also not a broccoli eater I have made it without the broccoli as well.


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Comments:

Method:

Stove Top

Ingredients

1 box
tri color corkscrew pasta
2
pepper, I use orange and red peppers
2
tomatoes
1
sweet onion
1 pkg
Louis Kemp crab meat
1 bunch
broccoli florets
1 c
mayonnaise
1/2 c
zesty italian dressing
1/4 c
parmesan cheese
salt and pepper
parsley flakes

Directions Step-By-Step

1
Cook the pasta according to package set aside to cool
2
Cut the stems off the broccoli, throw them away. Steam the florets - place the florets in a pot with a very small amount of water, place a lid on the pot and cook on low until a bright green, set aside to cool

** I usually make the pasta and broccoli the evening before and place in the refrigerator overnight to assure it is cooled.
3
Remove the seeds and chop the peppers and tomatoes, chop the onion, try to make them all the same size I usually cut them really tiny, sometimes I throw them in the food processor, however doing so can make them a bit watery.
4
Cut the crab meat in small chunks, or you may flake them.
5
Add the mayo, parm cheese and dressing in a bowl whisk well, add salt and pepper to taste.

** we like it with a lot of dressing I usually make extra
6
Mix in a large bowl combine the pasta, veggies and crab, pour the dressing mixture over the pasta mixture and mix, garnish with parm cheese and parsley flake.

About this Recipe

Main Ingredient: Pasta
Regional Style: American
Other Tag: Healthy