Creamy Pasta Salad with Crabmeat

by Cate on May 12, 2004

Recipe courtesy of Janet and Greta Podleski and Eat, Shrink & Be Merry!

1/2 cup each light sour cream and light mayonnaise (not fat free)
1 tablespoon each freshly squeezed lemon juice, honey mustard and minced fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 oz medium shell pasta, uncooked (about 5 cups dry)
1 lb lump crabmeat (real or imitation), chopped
1/2 cup each diced red and green bell peppers
1/2 cup chopped green onions

In a small bowl, combine sour cream, mayonnaise, lemon juice, honey mustard, dill, salt and pepper,.  Refrigerate dressing until ready to use.

Cook shells according to package directions.  Drain well.  Rise with cold water and drain again.  Transfer pasta to a large bowl.  Add crabmeat, bell peppers, onions and dressing.  Mix well.  Cover and refrigerate until ready to serve.

252 calories and 4.1 grams of fat per serving

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