Crab-Pasta Salad

This easy pasta salad combines elbow macaroni, crabmeat and veggies in a dressing of mayo, sour cream and seasonings.

Ingredients:

• 1 small package crabmeat, chopped
• 1 16-oz package elbow macaroni pasta, cooked, rinsed and drained
• 1/2 cup shedded carrots
• 1/2 cup frozen peas or chopped fresh broccoli
• 1/2 cup sour cream
• 1 cup mayonnaise
• Salt, pepper and garlic powder to taste
• Lemon zest, optional

Directions:

Mix all ingredients well; cover and refrigerate at least 1 hour before serving.

Number of Servings: 6

Notes from the Cook: This is great with a grilled or BBQ dish.