Crab Pasta Salad

Tricolor Rotini pasta cooked, cooled and combined with chopped broccoli florets, chopped cauliflower florets, chopped tomato, chopped fresh chives, flaked crabmeat, and oil and vinegar salad dressing. Chilled and served cold. Perfect pasta salad for brunch, lunch or dinner. Can be served as a standalone dish for light meal, or as a side dish to your favorite seafood entrée such as crab cakes or grilled salmon.

Ingredients -

1 (12 ounces) package Tri-Colored Rotini Pasta
1 small head Broccoli, cut into bite-size pieces
1 small head Cauliflower, cut into bite-size pieces
2 chopped Tomatoes
1/2 cup chopped Chives
12 ounces Crabmeat, or Imitation Crabmeat
1 (16 ounces) bottle Oil and Vinegar Salad Dressing

Preparation:

1. Cook rotini pasta al dente in boiling salted water. Remove from heat to colander and rinse with cold water.

2. Combine cooked pasta, chopped broccoli, chopped cauliflower, chopped tomatoes, chopped chives, and crabmeat in large serving bowl.

3. Pour entire bottle oil and vinegar salad dressing over pasta salad. Toss to coat.

Pasta Salad Making Tips -

Globe Artichokes

Round and compact in shape, globe artichokes have rounded leaves sporting sharp tips. They should be removed before cooking.

Pasta Salad Making Tips -

Sweet Onions

While they are often cooked, they are especially good eaten raw. Sweet onions are the perfect onion for slicing and topping a hamburger, or for use in salads.

Recipe Ideas:

Crab Pasta Salad with Broccoli and White Onion

Creamy Italian Pasta Salad

Easy Pasta Salad

Elbow Macaroni Salad

Feta and Spinach Pasta Salad

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