Piquant Crab And Olive Pasta Salad
|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.