Lindas Seafood Pasta Salad

Something different that's great for picnics. My family begs for it all year!

Provided by flwrpwr60

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 5h35m

Yield 8

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 22.3 mg, Fat 22.9 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 962.2 mg, Sugar 8.8 g

I love the flavors in this pasta salad with the addition of the lemon, shrimp and Old Bay Seasoning! I often substitute whole wheat pasta in this dish... I also double the mayonnaise, Old Bay seasoning and lemon, adding half when I initially make it, then just before serving I add some more, so it isn't dry after sitting in the fridge for flavors to meld... Sometimes I just double up on the shrimp or the crabmeat instead of using both together... Either way, this recipe is a KEEPER for sure!

Provided by Lindas Busy Kitchen

Categories     Crab

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

• Ingredients

Rainbow pasta dotted with green peas, green peppers, onions, carrots, celery, and imitation crabmeat is wrapped in a creamy dressing with a touch of sweetness.

Provided by DeaLeslie

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 5h40m

Yield 8

Number Of Ingredients 13

• Ingredients

Nutrition Facts : Calories 479.4 calories, Carbohydrate 55.6 g, Cholesterol 22.3 mg, Fat 23.2 g, Fiber 5.3 g, Protein 13 g, SaturatedFat 3.6 g, Sodium 1021.5 mg, Sugar 13.1 g

ALTHOUGH pasta has existed for years in French cuisine - 16th- century French cookbooks offer recipes for ravioli - its importance in the French diet evolved only recently. Today fresh pasta can be found at many cheese shops and charcuteries, while pasta appears on menus all over the country, in many cases replacing the potato as a side dish. In the kitchens at Tour d'Argent pasta is prepared fresh daily, while such restaurants as Rostang and Jamin include ravioli or pasta on the menu throughout the year. At Jules Verne, in the Eiffel Tower, the menu features a warm salad combining fresh fettuccine and sole in a light, creamy dressing, while at La Cantine des Gourmets goat cheese-filled ravioli floats in a rich duck stock, surrounded by slices of rosy duck and chunks of fresh artichoke hearts. This recipe comes from Colette Dejean of Chez Toutone, a small Left Bank restaurant.

Provided by Patricia Wells

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings as first course, 2 servings as main course

Number Of Ingredients 10

• Ingredients

Nutrition Facts : @context http, Calories 650, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 21 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 3 grams, Sodium 1535 milligrams, Sugar 0 grams, TransFat 0 grams

This side dish's sweet dressing has a bit of kick that combines perfectly with the pasta, seafood and veggies. Elizabeth Halfman of Davenport, Iowa shares the recipe.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 253 calories, Fat 13g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 352mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.