Crab & Pasta Salad
|Rosamarina pasta||16 Ounce, uncooked (1 Package, Orzo)|
|Broccoli flowerets||2 Cup (32 tbs)|
|Thinly sliced carrots||2 Cup (32 tbs)|
|Celery||1 Cup (16 tbs), coarsely chopped|
|Light sour cream/Dairy sour cream||16 Ounce (1 Carton)|
|Low fat yogurt||16 Ounce (2 Carton)|
|Red onion||3⁄4 Cup (12 tbs), chopped|
|Imitation crab legs||16 Ounce, cut into 1/2-inch pieces (2 Package)|
|Thyme leaves||2 Tablespoon, chopped|
Cook pasta according to package directions; drain.
Rinse pasta with cold water; drain well.
In very large bowl combine all remaining salad ingredients and pasta; set aside.
In medium bowl stir together all dressing ingredients.
Spoon dressing over salad; stir to mix well.
Cover; refrigerate at least 2 hours.