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Bow Tie Seafood Salad

Bow Tie Seafood Salad
"I served this satisfying pasta salad to a group of hospital volunteers who were quick with compliments. It’s brimming with shrimp and imitation crab and accented with dill," shares Lillian Julow, Gainesville, Florida.
32 ServingsPrep: 25 min. + chilling

Ingredients

  • 3 pounds uncooked bow tie pasta
  • 1-1/2 pounds imitation crabmeat, chopped
  • 1 pound frozen cooked salad shrimp, thawed
  • 4 celery ribs, chopped
  • 1 cup finely chopped green onions
  • 1 medium green pepper, diced
  • 4 cups mayonnaise
  • 1/4 cup dill pickle relish
  • 1/4 cup Dijon mustard
  • 1 tablespoon salt
  • 1 tablespoon dill weed
  • 3/4 teaspoon pepper

Directions

  • Cook pasta according to package directions; drain and rinse in cold
  • water. Place in a large bowl; add the crab, shrimp, celery, onions
  • and green pepper.
  • In another bowl, whisk the mayonnaise, pickle relish, mustard, salt,
  • dill and pepper. Pour over pasta mixture and toss to coat. Cover and
  • refrigerate for at least 2 hours before serving. Yield: 32 (1-cup)
  • servings.
Nutrition Facts: 1 cup (prepared with fat-free mayonnaise) equals 217 calories, 2 g fat (trace saturated fat), 33 mg cholesterol, 686 mg sodium,
© Taste of Home 2013

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Bow Tie Seafood Salad (continued)

Nutrition Facts: 39 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013