Print
Ingredients
Scale
- 1 lb. pasta spirals or short pasta
- 2 cups broccoli florets
- ½ cup ripe black olives, sliced
- 1 cup red bell pepper, diced
- 1 cup yellow or orange bell pepper, diced
- ½ cup red onion, diced
- 1½ cups cherry tomatoes, halved
- 14 oz. imitation crab, cut into 1" chunks
- 1 cup zesty Italian dressing
- ⅓ cup mayonnaise
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta in salted water until al dente, then drain and rinse with cold water.
- Blanch broccoli florets in boiling water for 2 minutes, then cool in cold water.
- In a large bowl, combine cooked pasta, broccoli, diced bell peppers, olives, red onion, tomatoes, and crab.
- In a separate bowl, mix together Italian dressing, mayonnaise, and Parmesan cheese.
- Pour dressing over the salad mixture and toss gently to coat. Season with salt and pepper.
- Serve immediately or chill in the fridge before serving for enhanced flavors.
Notes
Ensure pasta is cold before adding the dressing for better flavor absorption.
Customize vegetables based on personal preference or seasonal availability.
For improved flavor, make ahead and refrigerate for a few hours before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 10
- Cholesterol: 25