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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Seafood Pasta Salad Recipe

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This recipe for Seafood Pasta Salad is from Best of Both Worlds Breakfast, Dinner, Soul & Italian Food Cookbook by Chef Taling, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C or 1 small box of Tri-Color Rotini
¾ C Italian Dressing
2 T Balsamic Vinegar
½ C of each vegetable chopped (yellow bell pepper, red onion, black olives, halved grape tomatoes, chopped broccoli, squash, red and green bell peppers carrots and cucumber cut in halves)
1lb Medium Shrimp (peeled & deveined)
2 King or 4-6 Snow Crab Legs (steamed, deshelled & meat removed from shell)
2 tsp Garlic Tuscan Salt
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Salt to taste
Lemon wedges for garnish
.
Directions:
Directions:
1. Cook pasta according to pkg. Add shrimp last 5 mins of cooking. Shrimp are done when they are no longer pink. Drain. Allow pasta & shrimp to cool in fridge for 30 mins.

2. Meanwhile, chop all veggies. When pasta has cooled add to bowl, stir.

3. Next add your veggies & dressing. Toss to coat. Season the pasta.

4. Last add your cooked Crab & GENTLY toss together to keep larger pieces from breaking. Pour into a serving bow with a splash of lemon juice & wedges. Chill for 1 hour. Add more dressing if you like then serve
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Pro Tip: The balsamic vinegar gives this dish an incredible flavor of sweetness and bitterness all at once. This is highly suggested to add in to taste. Make sure to blend this in well so each ingredient has that marvelous taste.

 

 

 

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