Easter Favorite: Seafood Pasta Salad Recipe
Entry #2090, March 10, 2013
Easter is on the way, and thinking about seasonal recipes to serve your family and friends are on everyone’s mind! They say for that during the spring and summer seasons we should eat light because of the heat and the energy that we burn throughout the day. So sandwiches, fruits, vegetables, nuts, salads etc. are great fillers for this time of year. This seafood pasta salad recipe would be a nice and refreshing meal. With its chilled vibrant mixtures of sweet, salty and spicy this pasta recipe is sure to cool you down and liven you up for the season.
Seafood Pasta Salad
Image via: Coconut and Lime
3 Stalks of Celery
1 pound of Imitation Crab Meat
1 cup of Olive Oil Salad Dressing
1 teaspoon of Salt
3 tablespoons of Milk
¼ teaspoon of Ground Black Pepper
2 tablespoon of White Vinegar
1 ½ tablespoons of white Sugar
1 ½ (8 ounce) packages of Pasta
1 cup of Frozen Green Peas
Image via: Cooking Weekends
- Run hot water over the frozen peas to defrost them.
- Take out a large pot, fill it salted water and bring to a boil. After the water boils then begin to add in the pasta into it and let it cook for 8-10 minutes or until pasta is soften. When pasta has come to full boil then take it off the burner drain and rinse with cool water. Set the drained, cooled pasta off to the side for later.
- Chop the celery and crab meat and place that to the side as well. The take out a large bowl and whisk together the salad dressing, sugar, vinegar, milk, salt, and pepper in it. After mixing the spices and wet ingredients then add the pasta, celery and crab meat; stir until everything has been fully covered from the previous mixture (adjust the salt, sugar or salad dressing measurements to your taste) . Put in the freezer for 3-4 hours before serving and enjoy.
- If you would like to add shrimp and baked fish to have more of a seafood variety.
- For more flavoring, color and spice add in paprika and cayenne pepper to your taste.
- Just before serving the pasta, fry or cook bacon and chop it up and serve it on top of the salad. The bacon adds another salty flavoring and amazing color.
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