Colorful Seafood Pasta Salad
Pretty rainbow pasta is dotted with green peas, crunchy bits of celery and imitation crabmeat, and wrapped in a creamy dressing with a touch of sweetness for a cool, colorful salad.
12 ounces dry tricolor pasta
3 stalks celery
1 pound imitation crabmeat
1 cup frozen green peas
1 cup mayonnaise
1 1/2 tablespoons Splenda® Granulated No Calorie Sweetener
2 tablespoons white vinegar
3 tablespoons milk
1 teaspoon salt
1/4 teaspoon ground black pepper
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
- While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
- In a large bowl, whisk together the mayonnaise, Splenda® Granulated Sweetener, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, Splenda® Granulated Sweetener or mayonnaise to suit your taste. Chill several hours before serving.
Makes 8 servings.
Note: Submitted by a home cook, this recipe has not been tested by the Splenda® Test Kitchens.
Nutritional Information Per Serving (1/8 of recipe): Calories: 430; Calories from Fat: 210; Total Fat: 23g; Saturated Fat: 4g; Cholesterol: 30mg; Sodium: 960mg; Total Carbs: 41g; Dietary Fiber: 2g; Sugars: 6g; Protein: 14g.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.