–crabmeat sticks (“artificial,” actually cod with seasoning, 1 whole package)
–rotini pasta (1 cup, dry, packaged)
–orange bell pepper (one-quarter of medium pepper, chopped fine)
–zucchini (one-half, medium, chopped one-half inch)
–sweet pickle relish (1 tablespoon)
–green onion (2 stalks, chopped, fresh)
–mayonnaise (2 tablespoons)
–paprika (sprinkling, bottled)
–salt and pepper
1 – Place the pasta in a covered baking dish with water to cover. Salt to taste. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. Drain when finished.
2 – Place chopped crabmeat sticks (one-half inch size), chopped orange bell pepper, chopped zucchini, sweet pickle relish, and green onion in a large mixing bowl. Season with salt and pepper. Set aside.
3 – Place 2 eggs in a small covered baking dish. Add 1 teaspoon milk and a few drops of olive oil. Salt and pepper to taste. Beat the eggs briskly. Microwave on high for 1 minute and 15 seconds. When finished, chop the egg with a knife and fork, and then add the egg to the mixing bowl.
4 – Place 2 tablespoons of mayonnaise in the pasta salad. Gently fold the mayonnaise with the vegetables and pasta. Finish with a sprinkling of paprika on top.
5 – Chill for 2 hours before serving.
6 – Serve the salad chilled, with a side vegetable, perhaps broccoli.
–inspired by C. Mabry, chef.