Pineapple Pretzel Fluff
Air Fryer Old Bay Shrimp
Air Fryer Tortilla Chips
Asian Ground Beef and Rice
Banana Split Cake
Beef Burrito Casserole
Beef Enchiladas
Black Pepper Beef and Cabbage Stir Fry
Broccoli Cheese Soup – One Pot
Bush Big Game Chili
Chicken Enchilada
Chicken Pot Pie Noodle Skillet
Chicken Pot Pie Noodle Skillet
Chicken Taco Pinwheels
Chinese Orange Chicken
City Chicken
Cleveland Cassata Cake in a Jar
Coconut Cream Delight
COCONUT MARGARITA
COZY COFFEE
Crab Pasta Salad
Cracker Barrel Banana Pudding
Cracker Barrel Banana Pudding
Creamy Tortilla Soup
DIRTY RICE
DR. PEPPER BAKED BEANS WITH BACON
Easy Shrimp Fried Rice
Egg Roll Stir Fry
Egg Roll Stir Fry
Emergency baked fried rice
Fajitas
Fish Tacos Recipe with Best Fish Taco Sauce!
Fried Bologna Sandwich
How To Make Air Fryer Baked Potatoes
How To Make Air Fryer Baked Potatoes
Instant Pot Corned Beef & Cabbage
Instant Pot Hawaiian Meatballs
Instant Pot Philly Cheese Steak Sandwiches
Linguine with Clams in a white wine sauce
LOADED MASHED POTATOES
Marg's Banana Split Dessert
Marg's Banana Split Dessert
Mexican Lasagna
Mexican Rice
Michigan Home Grown Recipes
Mom's Old Fashioned Rice Pudding
Mr. & Mrs. Starvos Arabacus Rice Pudding Recipe - Rizogalo
Mr. Arabatgus Rice Pudding
Nachos Supreme
Pineapple Fluff
Pistachio Flu
PISTACHIO FLUFF
Pistachio Pudding, Pineapple Fluff Dessert Salad
Porcupine Meatballs
Roasted Garlic Rosemary Focaccia Bread
Sandy's Banana Split Dessert
Seafood Chowder
Seafood Salad
Seven Layer Tex Mex Dip
Shrimp Fried Rice
Sweet and Sour Chicken
Taco Pie
Three-Cheese Scalloped Potatoes
Unstuffed Cabbage Lasagna
Crab Pasta Salad
This Crab Pasta Salad is a family recipe, one of my favorites! Packed with veggies and delicious flavor, it's a staple at summer BBQs!

Ingredients

1 lb medium pasta shells
1 pound package imitation crab meat cut bite size
1 can medium black olives sliced
1 medium red bell pepper diced
3 or 4 green onions sliced thin about two inches into the green
3 stalks of celery diced
Dressing
1 1/2 cups plain non fat yogurt see note
1/4 cup fat free mayonnaise
1/2 TBSP Spike found in the spice aisle (you can also substitute with 1/2 a tablespoon of Old Bay Seasoning)
1 tsp celery salt
1 TBSP yellow mustard
1/2 TBSP soy sauce
1/4 cup Italian vinaigrette salad dressing see note

Instructions

Cook pasta according to package instructions. Drain and rinse with cold water.
In a very large bowl, mix the pasta, crab, olives, red peppers, green onions, and celery.
In a small bowl, whisk together the yogurt, mayo, Spike, celery salt, yellow mustard, soy sauce, and salad dressing.
Pour the dressing over the pasta and veggies and stir to combine. Refrigerate at least two hours before serving.
Notes
Do NOT use Greek yogurt for this recipe. It is way too thick and doesn't give the dressing the right consistency or flavor.