Holiday bow-tie pasta, shrimp and surimi salad~
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bow-Tie Pasta |
| 1 | tablespoon | Vegetable Oil |
| Salt | ||
| ½ | cup | Green Onion -- minced |
| 1 | Cucumber -- finely chopped | |
| ¾ | cup | Celery -- finely chopped |
| ½ | cup | Carrot -- coarsely grated |
| 8 | ounces | Surimi Seafood -- coarsely |
| Chopped | ||
| 4 | ounces | Tiny Shrimp -- cook, drain, |
| Chop | ||
| ¾ | cup | Mayonnaise |
| 6 | tablespoons | Light Sour Cream |
| 3 | tablespoons | Lemon Juice -- freshly |
| Squeezed | ||
| 2 | tablespoons | Cider Vinegar |
| 2 | tablespoons | Sugar |
| 1½ | tablespoon | Salad Oil |
| ¾ | teaspoon | Celery Seed |
| Salt And Pepper -- to taste | ||
Directions
SEAFOOD SALAD DRESSING
Seafood alternatives; Crabmeat, flaked cooked fish.
To cook the pasta: Bring a large pan of water to a rapid boil.
Quickly stir in the pasta and cook until al dente (tender but still firm to the bite), about 10 minutes. Pour the pasta into a colander and drain well; do not rinse. Put the pasta in a large bowl or baking pan and toss with vegetable oil and salt; let cool.
To make the salad dressing: Combine all ingredients in a small bowl and whisk until smooth; taste for seasoning. Refrigertae until needed. The dressing can be made up to 2 days in advance.
To assembel the salad: toss the cooled pasta, salad dressing and remaining ingredients together well. Refrigerate for at least 30 minutes before serving, to allow the flavors to blend.
Per serving: Calories 270; fat 12⅘ g; cholesterol 25 mg; carbohydrate 29.9 g; fiber 1⅖ g; protein 8.9 g; sodium 115 mg; potassium 181 mg. Excellent source of vitamin A.
Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994 From: Marjorie Scofield Date: 06-25-95 (21:12) (160) Fido: Recipes