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Seefood and Bows (Seafood and Farfalle)
You can actually add whatever seafood you like. I prefer shrimp and crab, but lobster would also be amazing in this.
Servings (slide to adjust): servings
Calories per serving:
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Ingredients
For the Salad
- 1 box Farfelle, cooked and drained
- ½ pound shrimp, peeled and cooked, tails removed
- ⅛ pound crab, real or pretend
- 1 tablespoon capers
- 2 tablespoons *marinated sun-dried tomatoes, chopped
- ¼ cup roasted red pepper, sliced
- 4 or 5 marinated artichoke hearts
For the Dressing
- ¼ cup mayonnaise
- ¼ cup real sour cream
- ¼ teaspoon True Lemon or a couple of squeezes of lemon juice
- ½ teaspoon Penzey's Sunny Paris seasoning blend
- splash white wine vinegar
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Make sure the pasta is no longer hot. Add the salad ingredients and toss together. In a small bowl, mix the dressing ingredients together. Pour over the pasta and toss to combine. This is nice with a glass of white wine.
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.