Crab pasta salad tossed with a creamy, seasoned sauce and served chilled.
Ingredients
- uncooked pasta shells: 1 pack (12 ounce pack)
- light sour cream: 0.5 cup
- light mayonnaise: 0.5 cup
- lemon juice: 1 Tbsp
- honey mustard: 1 Tbsp
- fresh dill: 1 Tbsp (chopped)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- crabmeat: 1 pound (cooked)
- red bell pepper: 0.5 cup (diced)
- green bell pepper: 0.5 cup (diced)
- green onions: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
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Mix sour cream, mayonnaise, lemon juice, honey mustard, dill, salt, and pepper together in a bowl until creamy.
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Transfer cooked pasta to a large bowl. Add sour cream mixture, crabmeat, bell peppers, and green onions. Toss until well combined, then cover and chill for 1 to 2 hours before serving.
