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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I love this salad. It's light, refreshing, easy and quick to make.And it tastes great! Perfect on a summer's day. Hands down, this is my favorite salad any time of year. If you want to kick it up a bit, instead of salt and pepper try using Old Bay or Lemon Pepper seasoning. For a little heat, add finely minced jalapeno. Ingredients:
8 ounces shell pasta, uncooked |
8 ounces frozen precooked baby shrimp (1 bag) |
8 ounces imitation crabmeat |
1/2 cup sweet red pepper, chopped fine |
1/2 cup sweet onion, chopped fine |
1/4 cup fresh parsley, chopped fine |
1 cup mayonnaise (low fat is fine) |
1 cup sour cream (light is fine, not fat free) |
2 tablespoons lemon juice |
salt and pepper |
Directions:
1. Cook pasta shells in salted boiling water according to package directions.
2. Immediately, drain and rinse in cold water. Let drain.
3. Coarsely chop shrimp and tear crabmeat into small chunks.
4. Mix together mayonnaise, sour cream and lemon juice.
5. Season to taste with salt and pepper.
6. Stir seafood, onion, peppers, parsley and pasta into mayo mixture.
7. Cover and chill for at least one hour.
8. Serve cold - Enjoy!
9. Keeps for up to three days in the fridge.
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