Piquant Crab And Olive Pasta Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 1/2 pounds mixed yellow and green fettucine, fresh if possible
1 cup homemade mayonnaise
1 cup plain yogurt
2 jars pimiento stuffed olives, chopped
6 tablespoons white wine vinegar
3 1/2 tablespoons good quality olive oil
1 cup Greek olives,
2 pounds backfin crabmeat drained and pitted
2 ripe avocados, cubed
2 large cloves garlic, minced
1/2 cup minced fresh parsley
Directions
Cook fresh fettucine in boiling water about 30 seconds after water has returned to boil.
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.
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.
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