Sea Coast

As summer passes and fall returns, most of us bid farewell to our favorite summer recipes. In come the chilis, stews, and hearty foods, and out go the potato salads, grilled goodness, and lite fare. Sure, you can grill all winter, but there's something about following a calendar of foods, anticipating the arriving season's culinary traditions that I appreciate and stick with.

This means after Labor Day, my family says goodbye to our favorite, most adored pasta salad....drum roll.....Sea Coast Salad! I whipped up a batch yesterday for a Labor Day picnic and I can't keep the recipe to myself. Sorry I didn't share it in the spring so you could indulge all summer long. Next May I'll remind you.

I got this recipe several years ago from the wonderful Edith Benson, one of the most hospitable women on this good earth and I've been making it ever since. If you have an Aldi nearby, I'd recommend getting your imitation crab meat there. Also, I've never used the real deal with this recipe when it comes to crab meat, so if you try it let me know how it turns out. I think artificial just works better with this recipe for some reason. Plus it's a little cheaper, and who doesn't want to save a buck?

It's as easy as this: boil water and cook the macaroni shells until al dente. While you're letting the shells boil, chop up and combine the rest of the ingredients.

Combine and refrigerate. So stinkin' good. Your family and your tummy will thank you. It's lite, easy, and delicious...all you need for a summer meal.

Sea Coast Salad
2 cups macaroni shells (medium)
1 medium cucumber (peeled and cubed)
1/4 cup green onion
1/2 tsp salt
1/2 TBSP dill weed (YUM)
1/8 tsp pepper
2 TBSP red wine vinegar
2 tbsp salad oil
2/3 cup mayo (do NOT put Miracle Whip in here)
1 12oz package of crab meat