Taste-Defying Pasta Salad
Sometimes when you mix certain ingredients together, they become better than what they taste like on their own. You know, like that saying: “The whole is greater than the sum of its parts.” Well that’s how I feel about the pasta salad you see above. For someone like me who hates pickles, imitation crabmeat, mayonnaise and garlic powder, I never foresaw enjoying a pasta salad that incorporated all four (and yes, this time I went with boxed pasta instead of the alternative).
My sister-in-law introduced this pasta salad to me as an accompaniment to our homemade pizzas. I went along with her plan since she seemed rather excited about it. Who was I to get in the way of a side dish? So what if I didn’t love the ingredients. But low and behold, she was right and I was wrong.
Now, I don’t like pasta salads all that much to begin with. It never appealed to me to douse my pasta in mayonnaise and mix it with random ingredients, but there’s something about this particular mixture that’s light, colorful and cohesively delicious. It’s a taste-defying pasta salad. My tastebuds, the same ones that ordinarily reject imitation crabmeat, the remote smell of a pickle or a slathering of mayonnaise, oddly enjoyed themselves.
So a major pat on the back goes out to my sister-in-law for inventing this pasta salad. Not only did she get me to eat pasta salad but after much tweaking, she came up with the perfect combination. And it couldn’t be simpler to make! I’m also submitting this entry to Presto Pasta Nights, one of our favorite blog events!
4 6-inch logs imitation crabmeat
1 1/2 C. penne pasta
1 can black olives, sliced in rings
2-3 dill pickles (or pickles of your choice)
salt and pepper
2 1/2 Tbs. mayonnaise (or to taste)
Cook pasta for 10 minutes in boiling water until al dente. Drain.
Slice olives, pickles and imitation crabmeat.
Pour pasta, pickles, olives and imitation crabmeat into a mixing bowl. Drop mayonnaise into the bowl. Sprinkle garlic powder, salt and pepper to taste. Mix well.