Crab Pasta Salad
|Pasta twists||12 Ounce (350 Grams)|
|Red pepper||1 Small, seeded and finely chopped|
|Canned white crab meat||12 Ounce, drained (2 Cans Of 6 Ounce Or 175 Grams Each)|
|Cherry tomatoes||4 Ounce, halved (115 Grams)|
|Cucumber||1⁄4 , halved, seeded and sliced into crescent|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Low fat yogurt||1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)|
|Celery sticks||2 , finely chopped|
|Horseradish cream||2 Teaspoon|
|Dijon mustard||1⁄2 Teaspoon|
|Sweet tomato pickle/Chutney||30 Milliliter (2 Tablespoon)|
|Black pepper||To Taste|
|Fresh basil||1 Tablespoon (For Garnish)|
1. Cook the pasta in a large pan of boiling, salted water, according to the instructions on the packet, until al dente. Drain and rinse thoroughly under cold water.
2. Cover the chopped red pepper with boiling water and leave to stand for 1 minute. Drain and rinse under cold water. Pat dry on kitchen paper.
3. Drain the crab meat and pick over carefully for pieces of shell. Put into a bowl with the halved tomatoes and sliced cucumber. Season with salt and pepper and sprinkle with lemon juice.
4. To make the dressing, add the red pepper to the yogurt, with the celery, horseradish cream, paprika, mustard and sweet tomato pickle or chutney. Mix the pasta with the dressing and transfer to a serving dish. Spoon the crab mixture on top and garnish with fresh basil.