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

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