Recipe by LLUV7877
"Imitation crab meat and mini shrimp make for a wonderful pasta salad that everyone loves!"
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1 (16 ounce) package
uncooked tri-colored spiral pasta
apple cider vinegar
salt and pepper to taste
1 (8 ounce) package
imitation crabmeat, flaked
1 (6.5 ounce) can
tiny shrimp, drained
grape tomatoes, halved
English cucumber, diced
1 (4 ounce) can
sliced black olives, drained
red bell pepper, seeded and chopped
As I don't like canned shrimp, I made this with frozen salad shrimp; I also thought the tiny canned type would be lost in the salad. Although Husband really enjoyed it, he said he thought the shrimp could have been larger - he didn't really notice them. Other than that, this isn't bad at all. It looks pretty too. Thanks!
I thought this was only okay. I would definately use real shrimp next time. The tiny shrimp just seemed to get lost in the shuffle. I realize that the dressing was vinegar based, but it was a little too much for my taste.
I've made this several times and it is a favorite of my family and coworkers. I use more crab meat and shrimp and either a green or red pepper. It is very savory and excellent after the flavors incorporate overnight.
We had a package of this pasta and a can of crab meat and needed a good recipe for pasta salad.
I made this for my wife, substituting some red onion for the green peppers, and she absolutely loves it. It's a keeper! Thanks.
Excellent salad! The only change I made was using salad shrimp instead of canned. Make ahead of time and let the flavors mingle in the frige. I'll make this one again and again.
Very bland and tasted like vinegar. I will not make this again.
I made this salad and it was fantastic and easy to make. My picky husband even liked it. Thanks
I added creole seasoning and old bay and this turned out perfect!!
* Percent Daily Values are based on a 2,000 calorie diet.
Crab and Shrimp Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 186
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