If you’re looking for an alternative to the ever-popular potato salad for your summer picnics and barbecues, then this Caribbean Crabmeat Pasta Salad is an excellent choice. The sweetness of cubed mango and honey offset the tart flavor of the fresh lime juice in the dressing, and you’ll be pleased with its refreshing taste.
The key to this recipe is to make sure your mango is ripe and sweet. You also need to refrigerate the finished salad at least an hour before serving to allow the flavors to blend.
This salad goes great with everything from crispy fried fish or chicken to barbecued pork steaks and ribs. Or, serve it along with a big slice of pepperoni pizza for a satisfying meal
Although the recipe calls for plain, white rotini, I prefer the mixed color variety to give the dish a more appealing presentation.
CARIBBEAN CRABMEAT PASTA SALAD
3 cups uncooked rotini (spiral pasta)
1 (8-ounce) package flaked imitation crabmeat
1 medium red, yellow or green bell pepper, cut into thin strips
1 mango, peeled, seeded and cubed
2 tablespoons chopped fresh cilantro
1/2 to 1 jalapeno pepper, seeded, finely chopped (optional)
1 teaspoon grated lime peel
3 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon cumin
1/4 teaspoon ginger
1/4 teaspoon salt
Cook rotini to desired doneness as directed on package. Drain and rinse with cold water to cool. Drain well.
In a large bowl, combine cooked rotini and all remaining salad ingredients; toss gently.
In a small bowl, combine all the dressing ingredients; mix until well blended. Pour over salad; toss gently to coat. Refrigerate until ready to serve. Makes 6 (1 1/3-cup) servings.
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