Summer Crab Pasta Salad

Ingredients:

1 box Medium Shell Pasta

16 ounces lump backfin crabmeat, Flaked

1 cup Celery, Chopped

1 cup Frozen Green Beans or Peas, Thawed

1 cup Sliced Green Olives, Drain Reserving Juice

1 cup Onion, Chopped

1 cup Mayo or Salad Dressing

1 cup Juice From the Olives

Salt and Fresh Cracked Pepper to Taste

Directions:

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, make sure not to over cook the noodles as they will become soggy and break apart when mixing in remaining ingredients.

While pasta is cooking mix together the mayo and the olive juice. As soon as pasta in done and rinsed pour it into a large bowl. Add the dressing mixture immediately to help prevent the pasta from sticking. Stir well. Add remaining ingredients one at a time stirring after each addition. Season to taste. Refrigerate for at least four hours or overnight.