SERVES:
6-8

INGREDIENTS:

• 1 pound dried pasta (like campanelle or farfalle) cooked, drained and cooled


• 1 pound canned crabmeat (cooked, pasteurized when you buy it)


• Approx. ½-3/4 cup mayonnaise (or more or less to taste)


• Approx. 2 Tbs Dijon mustard (or more or less to taste)


• 2 cups chopped marinated artichoke hearts


• 2 cups diced ripe tomato


• ¼ cup finely diced red onion


• 1 heaping Tbs grated lemon zest


• ¼ cup fresh chopped mint


• Salt and pepper


• Red pepper flakes for heat (optional)

PROCEDURE:

Add the drained and cooled pasta to a large mixing bowl and then add a good dollop of mayonnaise and a lesser amount of Dijon mustard and toss those things together to coat the pasta.

Add the 1 pound of crabmeat and about 2 cups each of chopped artichoke hearts and diced tomatoes and about 1/4 cup finely diced red onion, a heaping Tbs of lemon zest and 3-4 Tbs of fresh chopped mint and mix it up. You'll want to season that with a little salt and pepper to taste and maybe even a pinch of red pepper flakes, if you like a little heat, and then it's good to go!

HINTS:

Add a little oil to the cooled pasta to keep it from sticking together. Any pasta that has ridges or pockets for holding flavor is best.
It’s a good idea to pick through the crabmeat, looking for missed pieces of shell, before adding it to the salad.