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Pasta and Seafood Salad
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Sandra Phipps


  • 1 scallion or 2 onions finely chopped or to taste
  • 1 small green pepper chopped
  • 2 stalks celery, chopped
  • 16 oz (448 grm). Penne Pasta, cooked, rinsed under cool water and drained
  • 1 lb (.5 kg). Shrimp, small to medium, steamed
  • 1 lb (.5 kg). Imitation crab meat-broken up into small pieces
  • 1/2 can Sliced black olives (optional)
  • Tarragon, use sparingly
  • Dill weed, light to moderate amount or to taste
  • 1 tsp (5 ml). Salt
  • Fresh ground pepper
  • 1 tbsp (15 ml) Dijon mustard, a little to coat and blend with chopped vegetables and spices
  • Mayonnaise or salad dressing
  • In a large bowl mix vegetables and seafood together.
  • Mix in salt, pepper, tarragon and dill weed.
  • Add mustard; blend well.
  • Add seafood; mix well.
  • Mix in cooled pasta.
  • Add olives.
  • Blend in mayonnaise. Salad should have a light creamy appearance.
  • Cover and chill several hours. If necessary, add a little more mayonnaise to restore creamy appearance as pasta will absorb the mayonnaise.
I came up with this recipe to add a twist to an existing salad that, to me, always seems to have the same taste no matter where I find it. In North Carolina, these type salads are usually served as either pasta or seafood, but not both (understandable given incurred costs). I hope you enjoy this recipe as much as my family has. My recipe can be adapted for low calorie/low fat diets. For the sodium conscious, it is best to leave the olives out.

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