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Holiday Bow-tie Pasta, Shrimp and Crabmeat Salad

Festive bow ties dress up this light and refreshing pasta salad. The salad dressing and pasta can be prepared up to 2 days in advance, refrigerated separately. The salad is best if the ingredients are tossed together on the day of serving.

Ingredients:

• 1 pound dried large bow-tie pasta
• 1 Tbsp. vegetable oil
• Salt
• ½ cup minced green onion
• 1 cucumber, finely chopped
• ¾ cup finely chopped celery
• ½ cup coarsely grated carrot
• 8 ounces crabmeat, coarsely chopped
• 4 ounces well-drained cooked tiny coldwater bay shrimp, chopped

Seafood Salad Dressing

• ¾ cup mayonnaise
• 6 Tbsp. sour cream, preferably reduced-fat
• 3 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. cider vinegar
• 2 Tbsp. sugar
• 1 ½ Tbsp. salad oil
• ¾ tsp. celery seed
• Salt and pepper

Cooking Instructions:

To make the salad dressing: Combine all the ingredients in a small bowl and whisk until smooth; taste for seasoning. Refrigerate until needed. The dressing can be made up to 2 days in advance.

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 assemble 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.

BUFFET SERVINGS PER RECIPE: 12 to 16

Nutrition Facts:
Cal. 268 / Total fat 11g / Sat. 2g / Chol. 62 mg / Sdm. 397mg / Carbo. 32g / Prot. 10g / Om-3.04g