Crab and Shrimp Pasta Salad

Name: Crab and Shrimp Pasta Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters apple cider vinegar; 113 grams sliced black olives, drained; 1 English cucumber, diced; 1 pint grape tomatoes, halved; 227 grams package imitation crabmeat, flaked; 118 milliliters mayonnaise; 59 milliliters olive oil; 1 red bell pepper, seeded and chopped; 8 servings salt and pepper to taste; 184 grams tiny shrimp, drained; 454 grams package uncooked tri-colored spiral pasta

Crab and Shrimp Pasta Salad might be just the main course you are searching for. One serving contains 459 calories, 15g of protein, and 21g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of apple cider vinegar, tri-colored spiral pasta, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the apple cider vinegar you could follow this main course with the eggless plum cake , how to make plum cake as a dessert.

Instructions

Bring a large pot of lightly salted water to a boil.

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Water

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Pot

Add the pasta, and cook until tender, about 10 minutes.

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Pasta

Drain, and rinse under cold water to cool.

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Water

Transfer to a large bowl, and set aside.

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Bowl

In a small bowl, mix together the mayonnaise, vinegar, olive oil, salt and pepper.

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Salt And Pepper

Mayonnaise

Olive Oil

Vinegar

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Bowl

Pour over the pasta and stir to coat.

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Pasta

Add the crab, shrimp, tomatoes, cucumber, black olives and bell pepper; mix gently to coat with the dressing. Taste, and adjust seasoning if desired. If the pasta is too dry, mix in more mayonnaise.

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Black Olives

Bell Pepper

Mayonnaise

Seasoning

Cucumber

Tomato

Shrimp

Pasta

Crab

Equipment

Pot

Bowl

Ingredients

Servings:

59milliliters

apple cider vinegar 113grams

sliced black olives, drained 1

English cucumber, diced 1pint

grape tomatoes, halved 227grams

package imitation crabmeat, flaked 118milliliters

mayonnaise 59milliliters

olive oil 1

red bell pepper, seeded and chopped 8servings

salt and pepper to taste 184grams

tiny shrimp, drained 454grams

package uncooked tri-colored spiral pasta

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.