Summer Seafood Pasta Salad
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
4 cups cooked and drained spiral or shell pasta (or
any you prefer)
� 1 cup frozen peas (thawed)
� 1/2 cup chopped green pepper
� 2 cups fine shredded cheese (cheddar or mixed)
� 1/2 cup finely chopped onion
� 1/2 cup chopped sweet red pepper
� 1/2 cup finely shredded carrot
� 2 cups imitation crabmeat shredded (or more if you
really like crab)
� 2 cups Ranch or Peppercorn Ranch Dressing (bottled)
� 2 cups halved cherry tomatoes
� 1/2 cup of parmesan cheese (optional)
Recipe
Cook pasta until done but not overcooked. Cool under cold
running water; drain well. In large bowl combine all ingredients
except tomatoes and Parmesan cheese. Toss gently but blend
thoroughly. Refrigerate 3-4 hours. If texture is dry add more
dressing, top with tomatoes and parmesan cheese.
Notes: This is a creamy pasta salad but I prefer this to the
ones with oily dressings. You can also substitute small frozen
shrimp, (be sure they are thawed and well drained on paper towels
or the salad will be watery. I also like a dominate crab flavor
so I use an entire pound of imitation crab instead of just 2
cups. You can substitue raw broccoli for the carrots if you
like.
Hope this helps, and hope you enjoy this cool summer dinner.
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