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    Summer Crabmeat Pasta Salad


    Source of Recipe


    Land 'O Lakes
    Summer Crabmeat Pasta Salad

    8 ounces (2-1/2 cups) uncooked dried medium pasta shells
    Dressing:
    1/2 cup Land'O Lakes sour cream
    1/2 cup mayonnaise
    1/3 cup French dressing
    1/4 teaspoon salt
    1/8 teaspoon pepper
    Salad:
    2 ribs (1 cup) celery, sliced 1/4-inch thick
    1 small (1/2 cup) tomato, seeded and chopped
    1/3 cup shredded carrot
    2 tablespoons sliced green onions
    1 package (8-ounce) imitation crabmeat (surimi), cut into 1-inch pieces
    Leaf lettuce
    1 honeydew melon, seed and cut into 8 wedges

    Cook pasta shells according to package directions. Rinse with cold water; drain.

    Stir together all dressing ingredients in large bowl. Add pasta and salad ingredients; gently stir to coat. Cover; refrigerate at least 2 hours. To serve, line plates with lettuce leaves; place honeydew wedges on lettuce. Spoon salad onto honeydew.

    Yields: 8 servings

    Source: Land 'O Lakes - Taste of America - 2003

 

 

 

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