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My review
Paul Newman Crab Salad
lastMNcook
"I invented this simple pasta salad about ten years ago, and my son requests it as his birthday meal ever since. It's always a hit at potluck dinners and tailgate parties. The trick to make it taste fresh is to dress shortly before serving. The extra dressing in the bottle can be used the next day if there are leftovers to freshen the taste. My son likes the leftovers, but I think it tastes best the day it is made."
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Ingredients
20 m servings 370 calsOriginal recipe yields 6 servings (6 cups)
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Directions
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Prep
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Cook
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Ready In
- Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- Put frozen peas into a large colander. Drain rotini over the peas. Fill the now-empty pot with cold water. Plunge pasta and peas into the cold water to chill completely; drain.
- Mix imitation crabmeat, Swiss cheese, and parmesan cheese in a large bowl; add pasta mixture and toss to mix. Pour dressing over the salad and toss to lightly coat.
Footnotes
- Cook's Notes:
- As with any salad, the ingredients can be varied to taste, though the Swiss cheese is surprisingly good with this salad.
- If you have leftovers, you may need to add more dressing because it soaks into the pasta and leftovers become a bit dry.
Nutrition Facts
Per Serving: 370 calories; 6.4 g fat; 59.3 g carbohydrates; 17.3 g protein; 24 mg cholesterol; 905 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
6/29/2015
I was looking for a non-mayo based pasta salad to bring to a 4th of July celebration, preferably one that contained imitation crabmeat (because I had some on hand and wanted to use it). I did an...
6/26/2016
This is good on a hot day, but rather bland for us. I liked the oil & vinegar dressing, rather than mayo.
6/5/2018
I made this with minor changes: only had imitation crab legs on hand, not the chunks, so chopped them finely--added nice texture and color to the salad. Also, had no oil and vinegar dressing o...