Monday, February 25, 2008

Summer Pasta Salad

You can make a vegetarian version of this recipe by leaving out the imitation crab meat.
It's fantastic with or without it!

Summer Pasta Salad
Makes enough for 6-8 people, depending on how much of everything you use.

Ingredients:
1 Small Box of Spaghetti (or other preferred pasta, such as drill bits)
1 Green Bell Pepper, Chopped into Bite-Size Pieces
1 Red Bell Pepper, Chopped into Bite-Size Pieces
1 Yellow Bell Pepper, Chopped into Bite-Size Pieces
1 Can Black Olives, Halved
1 Cup Brocolli Florets, Chopped into Bite-Size Pieces
1 Cup Snow Peas
1/2 Cup Grape Tomatoes, Halved
Other Veggies as desired
1 Package (chunks) Louis Kemp Imitation Crab Meat (if desired)
1/2 to 1 Full Small Bottle Italian Dressing (I use Kraft Free Zesty Italian)

Cook:
Cook entire box of spaghetti as directed on the box. Drain spaghetti, place in a large bowl, and place in the fridge to cool.

Place vegetables into a microwavable container. Add a little bit of water to the container, cover with plastic wrap, and microwave on High for about 3-4 minutes- just enough time to lightly steam the vegetables (or use a metal steamer). Vegetables should still be firm- don't over cook them.

Drain the vegetables and let them cool.

Break apart the crab meat into smaller chunks, slightly smaller than bite size (you can do this while the vegetables are cooking).

Mix the pasta, vegetables, crab meat, and 1/2 of the bottle of Italian dressing together in a very large bowl.
Adjust the Italian dressing to taste.

Refridgerate the pasta salad and let it cool completely before eating.
Prep Time: 1/2 hour. Cook time: 15 minutes.



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