Jun 18 2008
Simple Summer Menu - Pasta Crab Salad
Simple Summer Menu - Pasta Crab Salad
Menu
Pasta Crab Salad
Garlic Italian Bread
South Island Mousse
Pasta Crab Salad
Ingredients
4 cups pasta, your choice
3 cup crab meat, chopped
2 cucumber, pealed and chopped
1 yellow or orange bell pepper, chopped
2 tomato, chopped
1 red onion, chopped
1 cup mayonnaise
1/2 cup creamy Italian dressing
1/2 cup parmesan cheese, grated
Directions
Prepare pasta according to package directions, rinse under cold water. Pour pasta into a large bowl and add crab meat, cucumber, bell pepper, tomato and red onion. Toss.
Prepare dressing by combining mayonnaise, Italian dressing and parmesan cheese, mix well.
Pour dressing over pasta mixture and mix to coat. Refrigerate for at least 2 hours before serving. Serves 8.
Garlic Italian Bread
Ingredients
1 loaf Italian or French bread
Butter, softened
Parmesan cheese
Garlic powder
Directions
Cut the loaf of bread in half length wise. Spread the softened butter over the inside of both halves. Sprinkle with garlic powder and parmesan cheese. Place on a baking sheet under the broiler until bread is golden brown at the edges. Remove from oven and place the loaf halves back together. Cut into thick slices and serve with the Pasta Crab Salad.
South Island Mousse
Ingredients
1 small box pistachio instant pudding
1 container whipped topping
½ cup pecans, chopped
1 can crushed pineapple, drained
Marciano cherries
Directions
Prepare pudding as directed on package.
Fold in whipped topping (saving some for garnish).
Fold in pecans and pineapple.
Pour into stemmed glasses.
Garnish with a dollop of whipped topping and a Marciano cheery.
Grocery List
1 bag pasta
3 cups crab meat
2 cucumbers
1 yellow or orange bell pepper
2 tomatoes
1 red onion
1 loaf Italian or French Bread
Butter
Garlic powder
Parmesan cheese
Mayonnaise
Creamy Italian dressing
1 small box instant pistachio pudding
Milk (for pudding)
1 container whipped topping
1 can crushed pineapple
Marciano cherries
