|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 4g||14%|
|Total Sugars 11g|
|Vitamin C 38mg||190%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Why make the same old pasta salad for your next gathering? Take your side dish game up a notch by adding fresh seafood. The creamy ranch dressing pairs perfectly with crab, making this cold dish a real treat. Set it out at a potluck, grill-out, or picnic.
This pasta salad may be made with crabmeat, shrimp, lobster, or a combination of shellfish. Canned shrimp and/or imitation crabmeat work well, too. It's a great way to use up leftover cooked seafood from the night before.
4 cups cooked pasta
2 cups imitation crab meat (or a combination of crabmeat and small shrimp)
2 cups shredded cheddar cheese
2 cups ranch (or peppercorn ranch dressing)
1 cup frozen peas (thawed)
1/2 cup green pepper (chopped)
1/2 cup red pepper (chopped)
1/2 cup onion (finely chopped)
1/2 cup carrot (finely shredded, optional)
2 cups cherry tomatoes (halved)
1/2 cup parmesan cheese (optional)
Gather the ingredients.
Cook the pasta until done but not overcooked. Cool under cold running water and drain well.
In a large bowl, combine the drained pasta, seafood, shredded cheese, ranch dressing, peas, green and red bell pepper, onion, and carrot, if using. Toss gently but blend thoroughly.
Refrigerate the salad for 3 to 4 hours. If the texture is dry, add more dressing. Top with the tomatoes and parmesan cheese.
Serve and enjoy!
- Spiral (like rotini or fusilli) or bow-tie pasta works best for this pasta salad, since the shapes will hold the dressing well. Penne or rigatoni are also good choices.
- Cook the pasta to al dente to avoid it becoming soggy while it chills in the fridge.
- This is a creamy pasta salad, a richer, more decadent alternative to the oil-based dressings. Use your favorite ranch or peppercorn dressing and adjust the amount to suit your tastes.
- You can also substitute small frozen shrimp. Be sure the shrimp are thawed and well-drained on paper towels or the salad will be watery.