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Pasta salad with crab

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Ingredients for 18 servings:

  • 200 g North Sea crabs, cooked
  • 175 g mandarin orange(s) from the can
  • 1 apple
  • 3 eggs
  • 250 g pasta shells
  • 265 g peas and carrots from the can
  • 125 g gherkins
  • 150 g salad cream (Miracle Whip Balance)
  • 50 ml balsamic vinegar, lighter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

fresh, light and simple

Cook the pasta according to the instructions. Halve the mandarin oranges, dice the cucumber and apple (peeled or unpeeled) into small cubes. Hard-boil the eggs. Cut the canned carrots into small slices. Dice the eggs with an egg slicer. Mix the cooled pasta with all the ingredients. Season with salt, pepper, and balsamic vinegar. One serving is approximately 100g. This pasta salad tastes great immediately, but can also be left to sit overnight. 108 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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