Italian Crabmeat and Almond Pasta Salad Recipe

Saturday, June 8, 2013

One of those cold colorful salads that people always want t

he recipe for, no mayonnaise in this one.

I am not a big fan of mayo, so this is always a hit whenever I bring it to a picnic outing. A lighter taste, if you prefer cooked chicken, tuna or shrimps I have used them all at one time or another, they all work well with this pasta dish.

1 lb Tri Colored Rotini Pasta or regular

1/4 cup extra virgin olive oil

1 cup cooked chicken or can crab meat flaked drained or frozen thawed around 1 cup ( also can used cooked baby shrimp or a can of tuna,)

1/4 cup roasted sliced almonds

1/4 teaspoon Worcestershire sauce

2 tablespoons lemon juice

1/2 teaspoon each oregano, basil, parsley (dried) and garlic powder

1 tablespoon minced garlic

Optional additions: sliced olive, chunks of provolone cheese, cherry tomatoes cut in half

Boil in a pot of salt water, Rotini pasta according to package instructions. Drain and put into a large bowl to fit.

In a small bowl add the oil, vinegar, minced garlic, seasonings, sauce, lemon juice and herbs.

Add the crab meat to the pasta then add the dressing and toss all together until well blended.

Sprinkle the top with sliced roasted almonds before serving.

Taste best when refrigerated overnight or at least 4 hours before serving.

+claudia lamascolo Author

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