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Piquant Crab And Olive Pasta Salad

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  Fettuccine 1 1⁄2 Pound (Mixed Yellow And Green Variety, Fresh If Possible)
  Mayonnaise 1 Cup (16 tbs) (Homemade)
  Plain yogurt 1 Cup (16 tbs)
  Pimento stuffed olives 2 Packet, chopped (2 Jars)
  White wine vinegar 6 Tablespoon
  Olive oil 3 1⁄2 Tablespoon (Use Good Quality Olive Oil)
  Greek olives 1 Cup (16 tbs)
  Crabmeat 2 Pound, drained and pitted (Back Fin Crabmeat)
  Ripe avocados 2 , cubed
  Garlic cloves 2 Large, minced
  Minced fresh parsley 1⁄2 Cup (8 tbs)

Cook fresh fettucine in boiling water about 30 seconds after water has returned to boil.
If dried pasta is used, follow package directions, drain and rinse under cold water; drain again.
Combine stuffed green and calamata olives with garlic, parsley, mayonnaise and yogurt.
Whisk vinegar with oil and combine with mayonnaise mixture.
Gently stir in crabmeat and add fettucine to crab mixture.
Refrigerate until serving time.
Just before serving, cube avocados and mix in carefully.
NOTE TO COOK: Carry to party in storage container or salad bowl wrapped with plastic.
Carry avocados separately.
Add avocado to salad just before serving.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6839 Calories from Fat 3291

% Daily Value*

Total Fat 375 g577.3%

Saturated Fat 42.9 g214.5%

Trans Fat 0 g

Cholesterol 1077.5 mg359.2%

Sodium 8883.5 mg370.1%

Total Carbohydrates 571 g190.4%

Dietary Fiber 59.1 g236.2%

Sugars 54.6 g

Protein 266 g531.6%

Vitamin A 57.6% Vitamin C 434.2%

Calcium 150.4% Iron 123.3%

*Based on a 2000 Calorie diet

Piquant Crab And Olive Pasta Salad Recipe