Colorful Pasta salad with crab

Judy Wisniewski


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.

★★★★★ 1 vote
Stove Top


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


1Cook the pasta according to package set aside to cool
2Cut 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.
3Remove 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.
4Cut the crab meat in small chunks, or you may flake them.
5Add 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
6Mix 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