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June 09, 2009

With the weather finally starting to get warmer, thoughts turn to light and refreshing salads ... anything to keep the kitchen cool and beat the heat.  I like pasta salads just as much as the next person, but I like to keep them light in terms of the dressing.  Who needs a heavy dressing to weigh down the lusciousness of the light ingredients, right?

When I saw this recipe for a Creamy Pasta Salad with Crabmeat in a recent issue of Taste of Home's Healthy Cooking magazine, I knew I was on the right path.  Using light but flavorful ingredients, this recipe lets the ingredients come to the forefront, instead of a heavy dressing.  The recipe originally comes from Janet and Greta Podleski's book, Eat, Shrink and Be Merry, and with a title like that, you know you are on the right track.

The recipe takes just minutes to whip together and is the perfect meal to enjoy outside in the warm weather, cold drink in hand, crab pasta salad, and family and friends at the table.  Dig in!

See the recipe for Creamy Pasta Salad with Crabmeat here .

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