Low fat yogurt makes a piquant dressing for this salad.
ingredients
serves 6
3/4 pound pasta twists
1 small red pepper, seeded and finely chopped
2 x 6 ounce cans white crab meat, drained
1/4 pound cherry tomatoes, halved
1/4 cucumber, halved, seeded and sliced into crescents
1 tbsp lemon juice
1 1/4 cups
low fat yogurt
2 celery sticks, finely chopped
2 tsp horseradish cream
1/2 tsp paprika
1/2 tsp Dijon mustard
2 tbsp sweet tomato pickle or chutney
salt and black pepper
fresh basil, to garnish
method
1. Cook the pasta in a large pan of boiling, salted water, according to the instructions on the packet, until al dente. Drain and rinse thoroughly under cold water.
2. Cover the chopped red pepper with boiling water and leave to stand for 1 minute. Drain and rinse under cold water. Pat dry on kitchen paper.
3. Drain the crab meat and pick over carefully for pieces of shell. Put into a bowl with the halved tomatoes and sliced cucumber. Season with salt and pepper and sprinkle with lemon juice
4. To make the dressing, add the red pepper to the yogurt, with the celery, horseradish cream, paprika, mustard and sweet tomato pickle or chutney. Mix the pasta with the dressing and transfer to a serving dish. Spoon the crab mixture on top and garnish with fresh basil.
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