Ingredients

• 1 pound uncooked tri-color rotini pasta
• 1 tablespoon extra-virgin olive oil
• 1 green bell pepper , seeded and diced
• 2 cups broccoli florets
• 1 cup diced carrots
• 8 ounces fresh crabmeat , well picked over
• 2 ounces sliced black olives , drained
• 3 tablespoons minced sweet onion
• 1 cup mayonnaise
• 6 tablespoons balsamic vinaigrette salad dressing
• 1 teaspoon dried Italian herb seasoning
• 0.13 teaspoons ground black pepper , or to taste
• 0.25 cups cherry tomatoes for garnish

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and add to a large bowl with extra-virgin olive oil. Stir well, and refrigerate, about 30 minutes, while preparing the other ingredients.
2. 2 Combine bell pepper, broccoli, carrots, crabmeat, olives, and onion in a bowl. Add to pasta.
3. 3 Stir together mayonnaise, balsamic vinaigrette, Italian seasoning, and black pepper for the dressing in a small bowl and pour over the pasta salad. Mix to combine. Garnish with cherry tomatoes and serve at room temperature or chilled.

Nutrition per serving