Ingredients

Preparation about 20 minutes

2 tablespoons minced dill
2 tablespoons minced parsley
2 tablespoons minced chives
1 1/2 teaspoons dry mustard
1/4 cup extra-virgin olive oil
1/2 pound tricolor rotini or spiral pasta
1 head fennel, sliced into thin strips
2 stalks celery, chopped
2 carrots, peeled and chopped
1 pound crabmeat or surimi, cut in small chunks
2 cups shredded Jarlsberg cheese

Directions

To make dressing: In a large bowl, mix dill, parsley, chives, mustard and oil. Cook pasta in boiling water according to package instructions; 3 minutes before cooked to al dente stage add fennel, celery and carrots. Drain; transfer pasta mixture to the bowl with the dressing; add crabmeat and toss. Add shredded cheese and toss again. Serve immediately or re-warm in microwave, loosely covered. Makes 6 to 8 servings.