Source: dLife

Pasta and crabmeat tossed with a fresh vegetable puree.

Servings

8 oz pasta shells , shells, tubetti) (elbows, shells, tubetti)
12 oz cooked crab , chopped
1 cup tomato juice
0.25 cup chili sauce
1 tsp crushed garlic
0.25 medium cucumber , peeled and chopped
0.5 cup fresh chopped celery
0.5 chopped green bell peppers , chopped
0.33 cup fresh chopped red onion
0.5 cup chopped parsley
0.25 cup light mayonnaise

1 Boil water and cook pasta according to directions on package. Drain, rinse with cold water, and drain again. Place in a large serving bowl and add chopped crabmeat.
2 Place the remaining ingredients in a food processor or blender. Using an on and off motion, process until finely chopped. Pour over pasta, toss to coat well, and refrigerate for at least 1 hour.

The vegetable puree can be made a day in advance, mix with pasta and crab an hour before serving.