Seefood and Bows (Seafood and Farfalle)
You literally see food—and bows. This chilled pasta salad brings shrimp, crab, and farfalle together for a summery showstopper that’s as easy as it is elegant. Bonus: it tastes even better the next day.
Calories per serving: 236kcal
Ingredients
For the Salad
- 1 pound Farfelle, cooked and drained
- 1/2 pound shrimp, peeled and cooked, tails removed
- 1/8 pound crab, real or pretend
- 1 tablespoon capers
- 2 tablespoons *sun-dried tomatoes, marinated , chopped
- 1/4 cup roasted red pepper, sliced
- 4 marinated artichoke hearts
For the Dressing
1/4 cup mayonnaise- 1/4 cup sour cream
- 1/4 teaspoon True Lemon, or a couple of squeezes of lemon juice
- 1/2 teaspoon Sunny Paris
- 1/8 teaspoon splash white wine vinegar
Instructions
Pasta
- Use the passive cooking method to cook the pasta. Set the pasta in a pot, add boiling water, boil for two minutes, then cover, remove from the heat, and let it stand for 10 minutes. Drain the pasta, run cold water over it, then set it in the refrigerator to completely cool.
Salad
- Make sure the pasta is no longer hot. Add the salad ingredients and toss together.
Dressing
- In a small bowl, mix the dressing ingredients together. Pour the dressing over the pasta mixture and toss to combine. This is nice with a glass of white wine.
Notes
You can actually add whatever seafood you like. I prefer shrimp and crab, but lobster would also be amazing in this.
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