Crab Pasta Salad

Crab Pasta Salad

Crab Pasta Salad

I love this pasta salad.  It calls for Spike seasoning. It’s a salt-free seasoning. You can find it at Walmart or on Amazon.

Crab Pasta Salad
Recipe Type: Seafood
Cuisine: American
Author: Marsha Powell
Prep time:
Total time:
Serves: 6
Adapted from Lisa at wineandglue.com
Ingredients
  • 1 lb medium pasta shells
  • 1 pound package imitation crab meat cut bite size
  • 1 can medium black olives sliced
  • 1 medium red bell pepper diced
  • 3 or 4 green onions sliced thin about two inches into the green
  • 3 stalks of celery diced
  • 1 1/2 cups plain non fat yogurt (see note)
  • 1/4 cup fat free mayonnaise
  • 1/2 TBSP Spike (found in the spice aisle)
  • 1 tsp celery salt
  • 1 TBSP yellow mustard
  • 1/2 TBSP soy sauce
  • 1/4 cup Italian vinaigrette salad dressing (see note)
Instructions
  1. Cook pasta according to package instructions. Drain and rinse with cold water.
  2. In a very large bowl, mix the pasta, crab, olives, red peppers, green onions, and celery.
  3. In a small bowl, whisk together the yogurt, mayo, Spike, celery salt, yellow mustard, soy sauce, and salad dressing.
  4. Pour the dressing over the pasta and veggies and stir to combine. Refrigerate at least two hours before serving.
  5. NOTE: Do not use Greek yogurt. It’s too thick. The creator of this recipe recommended using Seven Seas Viva Italian dressing. You can also substitute the Spike seasoning with Old Bay. Personally, I use real crab meat instead of the imatation.

 


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