Just wait until you taste this Hawaiian Crab Pasta Salad. Delicious Caribbean flavor and easy to make - a wonderful addition to any meal.
3 cups uncooked rigatoni pasta
20 oz can pineapple tidbits, drained
3/4 lb crabmeat, chopped (imitation works well)
1 red bell pepper, diced
1 jalapeno pepper, seeded and chopped
2 TBS minced fresh cilantro
1/2 cup chopped celery
3 TBS fresh lime juice
2 TBS olive oil
1 TBS honey
1 tsp grated lime peel
1/4 tsp salt (or to taste)
1/4 tsp ground ginger
Cook pasta according to package directions, drain and rinse in cold water.
In a serving bowl, combine the pineapple tidbits, crabmeat, red bell pepper, jalapeno pepper and cilantro (if using dried cilantro use 1 TBS). Mix this crab mixture with the cold drained pasta.
Mix the lime juice, olive oil, honey, grated lime peel, salt and ginger together and pour over the salad; toss to coat. Refrigerate before serving.