Ingredients
8 oz. salad macaroni (you can also use elbow or bowtie)
3/4 C. finely chopped cucumber
1 stalk celery, diced
5 green onions, chopped (whites and greens)
1/2 red bell pepper, diced
1 T. sweet pickle relish
6 oz. imitation crab, chopped
Dressing
1/3 C. mayo
1 T. yellow mustard
1 tsp. rice vinegar
1 tsp. dried dill
1/4 tsp. each salt and pepper (might need a bit more, taste it once on the salad)
3/4 C. finely chopped cucumber
1 stalk celery, diced
5 green onions, chopped (whites and greens)
1/2 red bell pepper, diced
1 T. sweet pickle relish
6 oz. imitation crab, chopped
Dressing
1/3 C. mayo
1 T. yellow mustard
1 tsp. rice vinegar
1 tsp. dried dill
1/4 tsp. each salt and pepper (might need a bit more, taste it once on the salad)
How to make this recipe
Cook the macaroni according to pkg. directions, drain and rinse under cool water to stop the cooking process. Place the pasta into a large mixing bowl and combine with the cucumber, celery, onions, bell pepper, pickles and crab. In a bowl whisk together the dressing ingredients and pour over the salad and combine well. Taste for more salt and pepper. Allow to chill in the fridge for 2 hours before serving.
Cook the macaroni according to pkg. directions, drain and rinse under cool water to stop the cooking process. Place the pasta into a large mixing bowl and combine with the cucumber, celery, onions, bell pepper, pickles and crab. In a bowl whisk together the dressing ingredients and pour over the salad and combine well. Taste for more salt and pepper. Allow to chill in the fridge for 2 hours before serving.
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