Crab & Pasta Salad Recipe
Ingredients
| Rosamarina package | 1 , uncooked (Salad) | |
| 2 cups small broccoli flowerets | ||
| Carrots | 2 Cup (16 tbs), thinly sliced (Salad) | |
| Celery | 1 Cup (16 tbs), coarsely chopped (Salad) | |
| Dairy sour cream | 1 Carton (1l) (Dressing) | |
| Plain low-fat yogurt | 2 Carton (1l) (Dressing) | |
| Red onion | 3/4 Cup (16 tbs), chopped (Dressing) | |
| Crab legs package | 2 , cut into pieces (Dressing) | |
| Thyme leaves | 2 Tablespoon, chopped (Dressing) | |
| Salt | 1 Teaspoon (Dressing) | |
| Pepper | 1/2 Teaspoon (Dressing) | |
Directions
Cook pasta according to package directions; drain.
Rinse pasta with cold water; drain well.
In very large bowl combine all remaining salad ingredients and pasta; set aside.
In medium bowl stir together all dressing ingredients.
Spoon dressing over salad; stir to mix well.
Cover; refrigerate at least 2 hours.
Rinse pasta with cold water; drain well.
In very large bowl combine all remaining salad ingredients and pasta; set aside.
In medium bowl stir together all dressing ingredients.
Spoon dressing over salad; stir to mix well.
Cover; refrigerate at least 2 hours.
Chef
