Reviewed: Sep. 13, 2009

I used a few variations to suit my taste and imitation crab meat but the overall recipe was the same. It was great and everyone loved it.

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donna

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Reviewed: Aug. 30, 2009

I used a can of real crab claw meat, and creamy balsamic vinegar, because it was what I had on hand. I also didn't have peppers or broccoli, so I chopped up some asparagus instead. I used lots of dill, garlic salt, and lemon pepper for flavor. The basic recipe was helpful as a starting point; very easy to modify and make it my own with what I had on hand. Came out very yummy.

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elisem76

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Reviewed: Jul. 12, 2009

Wow this was awesome!! We loved it. I made it as written (which is a change for me!) and it was amazing. Thanks KA.

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rahmanoodles

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Washington, D.C., USA

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Reviewed: Jul. 9, 2009

Not sure if it is fair to rate it, but it gave me good base idea! I used some imitation crab, some real canned, used a frozen stir-fry mix for veggies and added I pretty much followed dressing except for a little less mayo & more parm.

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tonya

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 24, 2009

I believe this would be better as others suggested, less mayo and more Italian dressing. Good but felt it needed more spice.

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leslie

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Reviewed: May 24, 2009

I add a little more Italian Dressing, a little less mayo in the sauce to make it a lighter tasting dish.

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Elizabeth

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 8, 2009

Great resipe. It tasted ABSOLUTELY DELICIOUS. Very easy to make.

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Ryan

Cooking Level: Intermediate

Home Town: Randolph, Massachusetts, USA

Living In: Oswego, New York, USA

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Reviewed: Mar. 4, 2009

Wonderful recipe! Did a few alterations (more dill, more fresh cut vegies, added kalamata olives, used hidden valley ranch instead of creamy italian as was suggested by someone else) and we loved it! Next time I might add just a tidge of horseradish.... just for fun!

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Kiersten

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Nov. 19, 2008

This was a great recipe. I had shredded crab and it worked fine. Very refreshing take on pasta salad.

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BrianAndAli

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Reviewed: Sep. 20, 2008

This is so yummy. I made it to compliment a main dish at dinner, and it had a nice balance of sauce, crab meat, and veggies. I will make this again!

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ckirch1

Cooking Level: Intermediate

Home Town: Conneaut, Ohio, USA

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Reviewed: Sep. 15, 2008

This is a great pasta salad. I've made it twice now. The first time it was awesome. The second time I used a different mayo and it tasted a little different, although still good. I did omit the green peppers, but added carrots. I also found a recipe for Italian dressing and made my own. It was quite easy. Definitely great for a potluck or a side dish.

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SAXYBONE

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 21, 2008

Excellent recipe. I added 2 tbsp each fresh chives and basil from the garden. Subst. caesar for the italian dressing and added 1 tbs. of dijon and the juice of 1/2 lemon. I didn't have brocolli so I used 3/4 c of frozen peas instead. The recipe needs s&P PLUS a tsp of hot pepper flakes for added zestiness. Excellent basic recipe although it would have been too bland for our family without the additions.

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Maxine

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Reviewed: Aug. 15, 2008

Made this for over 50 people they all loved it. I added 'Old Bay' seasoning to pump up the flavor, and a liitle more Italian dressing just before serving.

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Kathy Besa, PA

Cooking Level: Expert

Living In: Broomall, Pennsylvania, USA

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Reviewed: Jul. 23, 2008

I thought the flavor was very blend

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JD63

Cooking Level: Beginning

Home Town: Litchfield, New Hampshire, USA

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Reviewed: Jul. 17, 2008

excellent- did not have creamy ranch so used ceaser. Young kids gobbled it up.

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DMSKYBA

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2008

WOW -- lots of flavor! Everyone loved it!

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Jul. 2, 2008

this was a good recipe. i used an entire box of shells, 1 red pepper, 1 green pepper, 1 broccoli bunch, 1 pint of grape tomatoes, and 4 packs of imitation crab meat. tripled the dressing and it turned out great. everyone loved it.**** while making this again for a party i decided to leave out the tomatoes. they just didnt seem to fit to me and i like it better without.

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jill

Cooking Level: Beginning

Living In: Cumbola, Pennsylvania, USA

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Reviewed: Jul. 2, 2008

Two out of the three of us loved it. My husband had to be grumpy and insist the veggies weren't cut up small enough--not the recipies fault!!

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DEELIGHTFULL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Crestline, California, USA

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Reviewed: Jun. 30, 2008

I really like the dressing for this salad. The 1st time I ate it almost immediately after preparing and found the taste good but kind of strong. It was definately better the next day. I made the recipe exactly as stated except I skipped the peppers due to personal preference. I think this recipe would be great with shrimp, ham, or just keeping it vegetarian and adding the veggies of your choice. A great picnic salad!

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RAISIN1

Cooking Level: Expert

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Reviewed: Jun. 30, 2008

Very tasty. I used salad size shrimp instead of crab cuz that's what I had. I thought the dressing lacked a little flavor - could have been just a bit more robust but overall a great pasta salad for everyone.

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