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Seafood-Pasta Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 cup 59ml Plain nonfat yogurt

    2. 1/4 cup 59ml Nonfat sour cream

    3. 1 tablespoon 15ml Fresh lemon juice

    4. 1 Garlic clove - minced

    5. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

    6. 4 cups 948ml Cold cooked penne

    7. 1/2 lb 227g / 8oz Cooked crabmeat - picked over, flaked

    8. 2 cups 292g / 10oz Broccoli florets

    9. 1 Carrot - diced

    10. 4 Scallions - thinly sliced

    11. 10 Pitted small black olives - sliced

    12. 1 teaspoon 5ml Rinsed drained capers

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In a large bowl, combine the yogurt, sour cream, lemon juice, garlic and pepper. Add the penne, crab, broccoli, carrot, scallions, olives and capers; toss to combine. Refrigerate, covered, until chilled, at least 1 hour. This recipe yields 4 servings. Per Serving: 317 Calories, 3 g Total Fat, 0 g Saturated Fat, 57 mg Cholesterol, 298 mg Sodium, 49 g Total Carbohydrate, 5 g Dietary Fiber, 23 g Protein, 167 mg Calcium. Serving Provides: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk. Points Per Serving: 6.

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