Pea 'n' Crab Pasta Salad

SUBMITTED BY: Taste of Home Test Kitchen

"This pretty pasta salad is jazzed up with crabmeat, spinach and peas. With crumbled feta and just the right amount of Italian dressing, it makes a hearty side dish or a satisfying main course served with bread alongside. -Test Kitchen"

PREP TIME	5 Min
COOK TIME	25 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 1/2 cups uncooked medium pasta shells
2 1/2 cups fresh baby spinach
1 (10 ounce) package frozen peas, thawed
1 1/2 cups imitation crabmeat
1/4 cup crumbled feta cheese
1/2 cup Italian salad dressing

READ REVIEWS (2)

DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the spinach, peas and crab. Drain pasta and rinse in cold water. Stir into spinach mixture. Sprinkle with feta cheese. Drizzle with dressing and toss to coat.

Nutritional Analysis: 1 cup (prepared with fat-free salad dressing) equals 198 calories, 2 g fat (1 g saturated fat), 13 mg cholesterol, 310 mg sodium, 35 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 very lean meat, 1 vegetable.

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REVIEWS

Reviewed on Jan. 17, 2008 by musicphreak

Very good, simple recipe. I made it with Sweet and Spicey French dressing and it tasted great as well.

0 users found this review helpful

Reviewed on Sep. 19, 2007 by MADLS

Very good, simple salad. I have made several versions of this recipe including adding mayo (don't add too much!) and substituting an asian ginger dressing for the italian dressing. Good with real or imitation crab.

0 users found this review helpful

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