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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
    
About  scaling  and  conversions

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

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Add pasta and cook for time indicated on package. Drain, rinse and set aside.
  2. In a large bowl, combine mayonnaise, Italian dressing and cheese and blend well.
  3. 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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2005 by Christy
Very Good!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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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Recipe Submitter:

CORWYNN DARKHOLME
Cooking Level: Intermediate
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 415

  • Total Fat: 21.5g
  • Cholesterol: 32mg
  • Sodium: 535mg
  • Total Carbs: 42.2g
  •     Dietary Fiber: 4.9g
  • Protein: 15.1g

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