Gazpacho Crab and Pasta Salad

Gazpacho Crab and Pasta Salad Enlarge Image
Makes:
4 servings
Serving Size:
1 1/2 cups
Prep:
20 mins
Chill:
1 hr
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Gazpacho Crab and Pasta Salad

Ingredients
5
ounces dried whole-grain medium shell macaroni (about 1 1/2 cups)
1
recipe Spicy Tomato Dressing
2
medium tomatoes, seeded and chopped (1 cup)
1
cup chopped cucumber
1
small red sweet pepper, chopped (1/2 cup)
1
small green sweet pepper, chopped (1/2 cup)
1/3
cup slivered red onion
1/4
cup snipped fresh cilantro
6
ounces cooked crab meat, flaked, or 8 ounces cooked peeled small shrimp

Directions

  1. Cook pasta according to package directions; rinse with cold water and drain.
  2. In a large bowl combine the pasta, Spicy Tomato Dressing, tomatoes, cucumber, sweet peppers, onion, and cilantro; toss to coat. Gently stir in crab meat. Chill for 1 hour or until ready to serve. To serve, divide salad among four serving plates.

From the Test Kitchen

Test Kitchen Tip:

If pasta absorbs dressing while chilling, add a little more low-sodium vegetable juice to moisten it.

Spicy Tomato Dressing

Ingredients

1
cup low-sodium vegetable juice
1
tablespoon olive oil
1
tablespoon red wine vinegar
1
clove garlic, minced
1
teaspoon smoked paprika
1/4
teaspoon cayenne pepper

Directions

  1. In a screw-top combine vegetable juice, olive oil, vinegar, garlic, paprika and cayenne pepper. Cover and shake well until combined. Makes about 1 cup.

Nutrition Facts

(Gazpacho Crab and Pasta Salad)
    Per serving:
  • 238 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 38 mg chol.,
  • 282 mg sodium,
  • 36 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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