"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crab Pasta Salad Recipe

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This recipe for Crab Pasta Salad, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Brouillet
Added: Thursday, March 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz uncooked pasta (medium size shells)
1 - 14 oz can artichoke hearts, drained & halved
1 - 8 oz pkg crab chunks or flakes
1 c chopped tomato
1 c chopped celery
1/2 c chopped green pepper
1/4 c chopped green onion
1/4 c red wine vinegar
1/2 c olive oil
1 tbsp lemon juice
1 tsp oregano
1/8 tsp garlic powder
Touch of black pepper

Directions:
Directions:
Cook pasta and drain. Combine pasta and vegetables. In a jar, mix vinegar, olive oil, lemon juice, oregano, garlic powder, and black pepper. Pour over salad and toss. Cover and chill. Toss gently before serving.

Number Of Servings:
Number Of Servings:
10 cups

 

 

 

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