Ingredients
12
12 servings
- •1 pound uncooked tri-color rotini pasta
- •1 tablespoon extra-virgin olive oil
- •1 green bell pepper, seeded and diced
- •2 cups broccoli florets
- •1 cup diced carrots
- •8 ounces fresh crabmeat, well picked over
- •2 ounces sliced black olives, drained
- •3 tablespoons minced sweet onion
- •1 cup mayonnaise
- •6 tablespoons balsamic vinaigrette salad dressing
- •1 teaspoon dried Italian herb seasoning
- •⅛ teaspoon ground black pepper, or to taste
- •¼ cup cherry tomatoes for garnish
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and add to a large bowl with extra-virgin olive oil. Stir well, and refrigerate, about 30 minutes, while preparing the other ingredients.
- Combine bell pepper, broccoli, carrots, crabmeat, olives, and onion in a bowl. Add to pasta.
- Stir together mayonnaise, balsamic vinaigrette, Italian seasoning, and black pepper for the dressing in a small bowl and pour over the pasta salad. Mix to combine. Garnish with cherry tomatoes and serve at room temperature or chilled.
Nutritional Facts
Per 12 servings
- Calories: 259
- Carbohydrate: 17g
- Fat: 19g
- Fiber: 2g
- Protein: 7g
- Sugar: 2g
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