This salad is something I came up with after canning cole slaw & mustard over the summer. I wanted to use the ingredients along with a package of immitation crab that needed to be used up. This seems daunting but it really is a nice change from the standard pasta salads we are used to. It's tangy, sweet & spicy with lots of flavor. It would be a great salad to share at a BBQ gathering.
1Bring 4 qts water to a boil and add pasta. Cook according to package directions until pasta is al dente approximately 9-11 minutes, drain and rinse with cold water.
2Add spicy canned coleslaw (optional) to pasta and chill for 30 minutes to an hour.
*See Evelyn Horsley's Canned Cole Slaw Recipe on JAP - to make it spicy I simply followed the recipe and added 2 finely sliced or chopped jalepenos and 2 finely diced serrano peppers to the batch before canning into jars.
3For the sauce:
In a mixing bowl combine all remaining ingredients except crab & cheese. Refrigerate covered until you are ready to put the salad together.
*Spicy Sweet Mustard - There are lots of mustards on the market so either purchase one or I made my own version taking a little of JAP'ers Evelyn Horsley's & Dana Ramsey's spicy pepper mustard recipes adding honey or sugar and making some adjustments to my taste.
4After all has been chilled add 3/4 of the sauce to the pasta and mix well.
Add 2-3 Tablespoons of milk or water to the remaining sauce and mix well then pour into pasta and stir. This just makes it so the sauce isn't so thick.
5Add cubed cheeses of your choice and finely chopped immitation crab and combine well.
Garnish with green onion if you like
6You may serve this immediatly but I really prefer to chill this salad for at least another hour to let the flavors marry.
**Not a spicy person just use regular course ground mustard in the sauce and don't put the spicy in your canned coleslaw.