Seafood Farfalle Fiesta Salad
A seafood pasta salad that blends smoky chipotle shrimp, farfalle pasta, and mild poblano peppers for a fresh fiesta dish.
Calories per serving: 485kcal
Ingredients
~~ -- Dressing -- ~~
- 3 (3) poblano peppers
- ½ cup (122.5 g) yogurt, plain whole milk
½ cup (118.29 ml) mayonnaise- ½ teaspoon (0.49 teaspoon) white pepper, or to taste
- 1 (1) lime, juiced
Assembly
- 16 ounces (453.59 g) farfalle pasta, (bowties)
- ½ pound (226.8 g) shrimp, peeled and deveined
- 8 ounces (226.8 g) surimi, imitation crab meat flake style
- 2 (2) tomatoes, diced Roma preferred
- ½ cup (8 g) fresh cilantro, chopped
- ½ cup (75 g) Cotija cheese, grated (plus more for garnish)
Instructions
- Mise en place
Dressing
- Put the peppers in the air fryer at 400 °F (204 °C) for 30 minutes or until they have flattened and charred. Immediately put them in a bowl and cover the bowl. The steam coming from the peppers will loosen the skin. When the peppers are cool enough to handle, remove the skin, stem, and seeds. Put the peppers in the refrigerator to cool.
- Put the chilled poblanos in a blender. Add the yogurt, mayonnaise, white pepper, and lime juice. Puree until there are no large chunks of pepper. Set the dressing aside.
Assembly
- Cook the pasta using the passive cooking method for 10 minutes. When the pasta has finished cooking drain it, and refrigerate it.
- Defrost the shrimp in the refrigerator, not the counter or microwave. They should be defrosted by the time you want to make your salad.
- Cut the crab into bite size pieces. Chop the tomato and the cilantro. Pat the shrimp dry. If your cheese is not already grated, grate it now.
- In a large bowl, put the drained pasta, the tomatoes, shrimp, crab meat, fresh cilantro, and half of the cheese. Save the rest of the cheese for garish.
- If you are not sure if all the salad will be eaten, only put about half the dressing on the salad and put the remainder in the refrigerator or serve it separately.
- Toss the salad well.
- Chill: Refrigerate for at least 30 minutes before serving to let flavors meld.
- Just before serving, generously top the salad with the remaining cheese.
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