Seafood Macaroni Salad

The small amount of crab meat (canned tuna or other cooked fish, if you prefer) and a tiny bit of vinegar give this salad its oomph. It's a forgiving recipe that you can judge for yourself how much of each ingredient you'd like. It keeps well covered in the fridge.

• Ready In: 15 mins
• Serves: 12

Ingredients

•  elbo roni macaroni or  other pastas
•  onion, finely minced
•  crabmeat, fresh (if canned, pick out the cartilege)
•  salad dressing (NOT mayonnaise!)
•  vinegar
•  salt and pepper

Directions

1. Cook pasta and drain, set aside.
2. Into a large bowl, place the onion and crab meat.
3. Mix ingredients well with salad dressing.
4. Add a tiny amount of vinegar for that extra oomph -- Be careful not to overdo this step -- The vinegar is to add a slight tang to the salad and should not overpower any of the other ingredients.
5. Salt and pepper to taste.
6. Cover and refrigerate.