Bow Tie Seafood Salad

ASIAN BOW-TIE PASTA SALAD WITH SHRIMP AND VEGETABLES

Steps:

• Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.
• Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.
• Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.

LEMONY CRAB BOW TIE SALAD

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water; drain again.
• Meanwhile, in a large bowl, stir together sour cream, mayonnaise, lemon juice, sugar, dill weed, pepper and salt. Add cooked pasta, cucumber, celery, carrot and green onion; toss gently to coat.
• Add crabmeat; toss gently to combine.
• If desired, cover and chill for up to 1 hour.

SEAFOOD MACARONI SALAD

Steps:

• Cook macaroni in boiling salted water until tender; drain and cool. In a large bowl, combine macaroni, shrimp, crabmeat, celery, onion and eggs; set aside. In a small bowl, mix the mayonnaise, pickle relish, mustard, vinegar and paprika. Add to macaroni mixture; toss lightly. Season with salt and pepper. Cover and chill.

BOW TIE SEAFOOD SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse in cold water. Place in a large bowl and add the crab, shrimp, celery, onions and green pepper.
• In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper.
• Pour over pasta mixture and toss to coat.
• Cover and refrigerate for at least 2 hours before serving.