Seafood Pea-Asta Salad

SUBMITTED BY: CORWYNN DARKHOLME PHOTO BY: wannabe chefette

"This is a quick and easy recipe and oh-so-tasty!"

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

1/2 cup mayonnaise
1/4 cup Italian-style salad dressing
2 tablespoons grated Parmesan cheese
2 cups black-eyed peas, rinsed and drained
8 ounces fusilli pasta
1 cup crabmeat
1 cup broccoli florets, parboiled
1/2 cup chopped green bell pepper
1/2 cup chopped tomatoes
1/4 cup chopped green onions

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DIRECTIONS

Bring a large pot of salted water to a boil. Add pasta and cook for time indicated on package. Drain, rinse and set aside.
In a large bowl, combine mayonnaise, Italian dressing and cheese and blend well.
Add peas, pasta, crabmeat, broccoli, pepper, tomato and onions. Toss gently to mix. Cover and refrigerate for at least 2 hours.

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REVIEWS

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Reviewed on Oct. 13, 2005 by Christy

Very Good!

3 users found this review helpful

Reviewed on Jan. 29, 2007 by jojobeanzsis

Excellent taste. Not too oily, which most pasta salads are. Left out the broccoli and onions-subbed sour cream for the mayo instead (due to texture issues). You won't regret making this salad, and I don't even like black eyed peas that much. Oh also good with fresh sliced avocado as well.

2 users found this review helpful

Reviewed on Jan. 14, 2008 by wannabe chefette

Excellent as written! We really enjoyed this salad. I made it this morning for tomorrow evenings side, but wound up eating quite a bit for dinner tonight. Just the salad, that was it. Very filling. Very good taste. This is a total keeper and will be made over and over again! Thank you for the post.

1 user found this review helpful

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