Crab Pasta Salad

My mouth does water at the mention of this incredibly lavish salad. I must say that given a choice I do prefer my savoury options to my sweet, and this salad really does take the biscuit!. Incredibly easy to put together, since you can even get cleaned crab meat at your local fish monger, therefore it’s a matter of the right ingredient in the right quantities, a quick toss and you’re got yourself an award winning salad. Extremely enjoyable this can even be lunch on a quick weekday meal, an accompaniment as a side for your main dinner or a quick snack for our busy kids. Either way this salad does not disappoint, it offers variety whilst still melting all the taste-buds. Give it a try!

Ingredients

● 1 lb medium pasta shells

● 1 pound package imitation crab meat, cut bite size or real crab

● 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 yoghurt

● 1/4 cup fat free mayonnaise

● 1/2 TBSP chicken stock powder

● 1 tsp celery salt

● 1 TBSP yellow mustard

● 1/2 TBSP soy sauce

● 1/4 cup Italian vinaigrette salad dressing

Instructions

1. Cook pasta according to package instructions. 2. Drain and rinse with cold water. 3. In a very large bowl, mix the pasta, crab, olives, red peppers, green onions, and celery. 4. In a small bowl, whisk together the yoghurt, mayo, chicken stock powder, salt, yellow mustard, soy sauce, and salad dressing. 5. Pour the dressing over the pasta and veggies and stir to combine. 6. Refrigerate at least two hours before serving.