I served this pasta salad with the ribs I posted last week. My hubby digs on this salad and I love how versatile it is. I have made it with crab, tuna, shrimp, and just the plain ol’ pasta salad. They all have been awesome and they all taste slightly different depending on what kind of seafood you add. I use whole wheat pasta to make the salad a little more substantial (and healthy). I use Kraft mayo with olive oil instead of regular mayo because it is a little lighter and I love the taste of it so much more. I used to HATE mayo. Like don’t bring that thing near me because I might gag kind of hate. But I tried the mayo with olive oil and decided I could like this mayo thing. And I do.
Creamy Dill Pasta Salad (Seafood Optional)
3 cups uncooked spiral whole wheat pasta
6 oz. can black halves halved and drained
1 red pepper, chopped
1/2 cup onion, chopped
2 tomatoes, chopped
1 Tbsp dill weed
1-2 cans tuna, 1 cup chopped shrimp, 8 ounces crab, chopped, optional
3/4 cup mayo
2 Tbsp prepared mustard
1/4 cup apple cider vinegar
1/3 cup sugar
Cook pasta according to package directions. Do not overcook. Rinse in cool water. Drain well. Place in large mixing bowl.
Add vegetables and and, if using, seafood. Toss to mix.
In a mixing bowl, whisk together dressing ingredients until well combined.
Pour over pasta and salad and stir to coat.
Chill and serve.
Slightly adapted from Fix-It and Enjoy-It cookbook by Phyllis Pellman Good