Easy Crab Pasta Salad Recipe #summerrecipe #lunch

Summer at our home methods numerous dishes of cold crab pasta plate of mixed greens, a most loved and exceptionally simple formula of mine! I love to cause a twofold group so we to can have it for supper and afterward have extras for lunch for the following scarcely any days. It stores well in an impenetrable holder in the cooler and is incredible for pressing in the lunchbox. It's likewise the ideal summer supper, particularly when it's too blistering to even think about heating up the house with the stove!

At the point when the extremely hot long stretches of Texas hit us hard, the exact opposite thing I need to do is cook an overwhelming dinner or eat one. While this formula has pasta as its base, it despite everything feels to some degree light and is anything but difficult to eat even on the most sweltering days.

It's additionally simple to make which plants it firmly on my top choices list! I've even prepared it up a piece with a shrimp pasta serving of mixed greens variety, utilizing shrimp rather than crab, and including two or three unique vegetables.

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Ingredients

• 1/2 cup sour cream
•  1/2 cup mayonnaise
• 1 tablespoon lemon juice, fresh or bottled
• 1 tablespoon honey mustard
• 1 tablespoon minced, fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12-16 ounces medium shell pasta
• 1 pound crab meat, real or imitation, chopped
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup chopped green onions

Instructions

1. In a small bowl, combine the sour cream, mayonnaise, lemon juice, honey mustard, dill, salt, and pepper. 
2. Refrigerate the dressing until ready to use.
3. Cook the pasta shells according to package directions. Drain well. Rinse with cold water and drain again. 
4. Transfer the pasta to a large bowl. Add the chopped crab meat, bell peppers, onion, and dressing. Mix well. 
5. Cover and refrigerate for at least thirty minutes or until ready to serve.

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