- 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.