Chilled Seafood Salad

The fresh flavors of red bell pepper, chopped broccoli and crabmeat make a lively main dish salad. For larger crowds, this recipe can be easily doubled.


  • 8 ounces uncooked rotini pasta
  • 1 package (8 ounces) chunk- or flake-style imitation crabmeat, cut into 1-inch pieces
  • 1/2 cup diced red bell pepper
  • 1 cup coarsely chopped broccoli
  • 1/4 cup chopped onion
  • 1 cup reduced-fat mayonnaise
  • 1/2 packet (1 tablespoon) dry ranch seasoning mix
  •  Lettuce leaves (optional)


  1. Cook pasta according to package directions in (4-qt.) Casserole. Drain; rinse under cold running water using large Stainless Mesh Colander

  2. Meanwhile, cut crabmeat into 1-inch pieces and dice bell pepper using Chef's Knife. Chop broccoli and onion using Food Chopper.

  3. Combine mayonnaise and seasoning mix in large Bamboo Fiber Mixing Bowl; mix well. Add pasta, crabmeat, bell pepper, broccoli and onion; toss to coat. Cover; refrigerate at least 2 hours to allow flavors to blend. If desired, line medium serving bowl with lettuce; spoon salad into bowl.


  • 6  servings of 1 cup

Nutrients per serving:

Calories 240, Total 14 g, Saturated FAt 2 g, Cholesterol 30 mg, Carbohydrate 20 g, Protein 7 g, Sodium 780 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 vegetable, 3 fat (1 carb)

Cook's Tips:

If desired, 1 can (6 ounces) water-packed solid white tuna, drained and flaked or 1 1/2 cups diced cooked ham can be substituted for the crabmeat.

For a creamier salad, simply add additional mayonnaise before serving.

Cut shapes from a red bell pepper using Creative Cutters for an attaractive garnish.

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