Seafood Pasta Salad
...from the Body For Life Cookbook by Bill Phillips
2 portions bow tie pasta (about 4 oz uncooked)
2 portions cooked crab meat (about 8 oz), fresh, canned or frozen, thawed, chopped
1 carrot, peeled and chopped (I used shredded carrots.)
1 celery stalk sliced
1 tomato, sliced
1/4 c low-fat Italian dressing
1 lemon, halved
1/4 tsp ground black pepper
1. Prepare bow tie pasta according to its package directions. Rinse with cold running water; drain well.
2. While pasta is cooking, cut crab, celery, and tomato.
3. Next combine the crab meat, carrots, celery, Italian dressing, lemon juice, and black pepper in a large mixing bowl. Add cooked pasta to crab mixture and toss to combine.
4. Serve and enjoy.
Instead of low-fat Italian dressing I used Maple Grove Farms of Vermont Fat Free Balsamic Vinaigrette Dressing. The book states the recipe serves 2, but after I mixed everything together I decided to split the pasta salad into 3 1/2 servings. In addition, the book suggest that you serve the pasta on a bed of romaine salad, but I choose to skip that step.
Enjoy your week and hopefully my groove returns this week!