* 200g Dried farfalle Pasta.
* 170g can of crabmeat or the brown and white meat from 2 small dressed crabs
* 5 cm (2") Cucumber, peeled, sliced length-wise and finely chopped.
* 3 Spring onions, finely chopped.
* 1 Red bell pepper, Roasted, peeled, de-seeded and cut into rings.
* 2 tomatoes, chopped.
* Half a can of sweetcorn kernels, rinsed and drained.
* 4 tablespoons homemade Garlic mayonnaise, Hellmanns at a push.
* 4 tablespoons Greek yogurt (just 'cos there was some around)
* Splash of Lemon juice.
* A '''big''' splash of Louisiana hot pepper sauce or Tabasco sauce .
* A splash of Chinese black vinegar or Malt vinegar.
* Salt and Freshly ground black pepper.
* Pitted Black olives & freshly chopped Parsley to garnish.

===Method===
* Cook the Pasta to Al-dente as directed on the packet.
* Rinse in cold water and add a shake of Olive oil and mix well if not using immediately.
* Add all of the other ingredients to a bowl and mix really well.
* Cover and chill in the Refrigerator for an hour or so.
* Arrange in a large serving bowl.
* Enjoy.
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