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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Seafood Pasta Salad Recipe

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This recipe for Seafood Pasta Salad is from The Monroe's Famous Recipes Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 (80z) pkg tri color pasta
3 stalks celery
1 lb imitation crabmeat
1 c frozen green peas
1 c mayonnaise
1 1/2 tbsp white sugar
2 tbsp white vinegar
3 tbsp milk
1 tsp salt
1/4 tsp ground black pepper
Directions:
Directions:
Bring a large pot of lightly salted, water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain

While pasta is cooking. chop celery and crabmeat Run hot water over peas to defrost

In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk salt and pepper. add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 hrs 35 minutes
Personal Notes:
Personal Notes:
Rainbow pasta dotted with green peas. crunchy bits of celery and imitation crabmeat is wrapped in a creamy dressing with a touch of sweetness

 

 

 

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