Wednesday, June 10, 2009

Crab Pasta Salad

This past weekend was an out-of-town trip to an Ohio gathering of friends from Dave’s Garden. Since it was a potluck lunch as well as a plant swap, I made a cool summer pasta salad that’s easy to make, and a little different from the usual summer potluck salads.

Crab Pasta Salad

½ pound Rotini pasta
1 can pitted black olives
1 pound of crab-flavored seafood (packaged already cooked)
2-3 jars of marinated artichoke hearts
Optional: finely diced sweet onions

Cook pasta in salted water. Drain and chill pasta. Add 2 jars of marinated artichokes, marinade and all, and the can of drained black olives. Stir well, chill for half an hour (or more) and test for taste. You may want to add another can of artichokes since the marinade is the sauce for this salad.
Chop the crab in bite size pieces and mix into the pasta. Serve chilled.

(Please forgive the partial bowl of crab pasta salad in the photo; I didn’t get a shot before everyone dug in!)

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