Light and Tasty Crab Pasta Salad

Leader food columnist Kathleen Brotherton says this Light and Tasty Crab Pasta Salad is a great way to use some of the fresh vegetables and herbs from your garden.

With summer gardens offering a bountiful choice of your favorite vegetables and herbs, it’s a great time to try some new recipes that make use of them. Salads, of course, come to mind, and many salads are hearty enough for a meal in itself.

This Crab Pasta Salad recipe, which calls for fresh cherry tomatoes, dill and chives, makes a refreshing side dish for your dinner or a light one-dish meal for lunch. It takes little preparation time, so it can be ready to eat as soon as you’ve chilled it for an hour or so.

If you don’t have cherry tomatoes, you can cut up a small tomato and use it instead. Either way, you’re sure to love this light and tasty salad.


1 pound imitation crab meat

1 1/2 cups cooked penne pasta

1/2 cup mayonnaise

1 1/2 cups plain yogurt OR

1 cup sour cream

2 tablespoons white sugar

1/2 teaspoon garlic salt

Salt and pepper to taste

1 (1-ounce) package dry ranch dressing mix

1 tablespoon fresh dill weed

2 tablespoons chopped fresh chives

1 medium banana pepper, chopped

6 grape tomatoes, split in half

Cook pasta according to directions.

Chop crab meat into 1-inch pieces and set aside.

Mix mayonnaise with yogurt or sour cream and add sugar, garlic salt, salt and pepper, and ranch dressing mix. Add mixture to cooked penne pasta.

Add dill weed, fresh chives, and banana pepper to crab meat and combine both the mayonnaise mixture and crab meat mixture. Mix ingredients gently and then fold in tomatoes. Chill one hour before serving. Serves 4-6.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at and I’ll see if I have it.