Crab Pasta Salad

• Seafood

  • 1 package Imitation crab meat

• Produce

  • 3 stalks Celery
  • 3 Green onions
  • 1 Red bell pepper, medium

• Condiments

  • 1 can Black olives, medium
  • 1/4 cup Italian vinaigrette salad dressing
  • 1/4 cup Mayonnaise, fat free
  • 1 tbsp Mustard, yellow
  • 1/2 tbsp Soy sauce

• Pasta & Grains

  • 1 lb Pasta shells, medium

• Baking & Spices

  • 1 tsp Celery salt
  • 1/2 tbsp Spike

• Dairy

  • 1 1/2 cups Yogurt, plain non fat

Found on wineandglue.com

Description

Ingredients

• 1 lb medium pasta shells
• 1 package imitation crab meat, cut bite size
• 1 can medium black olives, sliced
• 1 medium red bell pepper, diced
• 3 or 4 green onions, sliced thin about two inches into the green
• 3 stalks of celery, diced
• 1 1/2 cups plain non fat yogurt (see note)
• 1/4 cup fat free mayonnaise
• 1/2 TBSP Spike (found in the spice aisle)
• 1 tsp celery salt
• 1 TBSP yellow mustard
• 1/2 TBSP soy sauce
• 1/4 cup Italian vinaigrette salad dressing (see note)

Directions

• Cook pasta according to package instructions. Drain and rinse with cold water.
• In a very large bowl, mix the pasta, crab, olives, red peppers, green onions, and celery.
• In a small bowl, whisk together the yogurt, mayo, Spike, celery salt, yellow mustard, soy sauce, and salad dressing.
• Pour the dressing over the pasta and veggies and stir to combine. Refrigerate at least two hours before serving.