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Piquant Crab And Olive Pasta Salad Recipe
|Fettuccine||1 1⁄2 Pound (Mixed Yellow And Green Variety, Fresh If Possible)|
|Mayonnaise||1 Cup (16 tbs) (Homemade)|
|Plain yogurt||1 Cup (16 tbs)|
|Pimento stuffed olives||2 Packet, chopped (2 Jars)|
|White wine vinegar||6 Tablespoon|
|Olive oil||3 1⁄2 Tablespoon (Use Good Quality Olive Oil)|
|Greek olives||1 Cup (16 tbs)|
|Crabmeat||2 Pound, drained and pitted (Back Fin Crabmeat)|
|Ripe avocados||2 , cubed|
|Garlic cloves||2 Large, minced|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6617 Calories from Fat 3105
% Daily Value*
Total Fat 357 g549.6%
Saturated Fat 42.9 g214.5%
Trans Fat 0 g
Cholesterol 1077.5 mg
Sodium 7209.5 mg300.4%
Total Carbohydrates 559 g186.4%
Dietary Fiber 53.1 g212.2%
Sugars 54.6 g
Protein 266 g531.6%
Vitamin A 42.1% Vitamin C 434.2%
Calcium 133.6% Iron 90%
*Based on a 2000 Calorie diet
If dried pasta is used, follow package directions, drain and rinse under cold water; drain again.
Combine stuffed green and calamata olives with garlic, parsley, mayonnaise and yogurt.
Whisk vinegar with oil and combine with mayonnaise mixture.
Gently stir in crabmeat and add fettucine to crab mixture.
Refrigerate until serving time.
Just before serving, cube avocados and mix in carefully.
NOTE TO COOK: Carry to party in storage container or salad bowl wrapped with plastic.
Carry avocados separately.
Add avocado to salad just before serving.