Sunday, July 8, 2012

Crab Pasta Salad

This is a great summer meal. You know what I mean, quick, easy, and no oven required. I pretty much can't cook anything that requires preheating from June until August because we have no a/c.  Yep, no a/c even though it gets hotter than hades here and our apartment stays at about 85 degrees all. day. long. and all. night. long.

Moral of the story: anything that counts as a main dish that you can serve chilled is a definite winner.

Serve it as a cool main dish or as a side dish/salad at your next BBQ! It's light, fresh, and delicious. A little sweet, kind of tangy, very filling. All in all a great combination.

Crab Pasta Salad
  • 3 cups Bow Tie Pasta
  • 1/2 jar Pimientos
  • 1/2 can Black Olives, Chopped Fine
  • 3 whole Dill Pickle Spears, Diced 
  • 1/2 cup Mayonnaise
  • 1 Tablespoon Rice Vinegar
  • 3 teaspoons Sugar, More Or Less To Taste
  • 1/4 teaspoon Salt, More To Taste
  • Lots of Black Pepper
  • 1/8 cup Milk 
  • Splash of Pickle Juice (about 3 TBS)
  • 1/4 cup imitation crab meat
Cook the pasta according to package directions. Drain and rinse under cold water to cool. Set aside.
Mix together mayo, vinegar, sugar, salt, pepper, milk and pickle juice. Set aside.
Place cooled pasta in a large bowl and pour in the dressing. Dressing will appear thin but will thicken in the fridge.
Stir in olives, pimientos, pickles, and crab meat.
Chill for at least 2 hours before serving. Enjoy!

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