Seafood Pea-Asta Salad Recipe - Allrecipes.com
Seafood Pea-Asta Salad Recipe

Seafood Pea-Asta Salad

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

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Original recipe makes 6 servings Change Servings
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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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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2007

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.

 
Most Helpful Critical Review
May 11, 2012

The colors were pretty (I used yellow bell pepper instead of green) but it came out bland. I had to dump a lot of salt on it to enjoy. Maybe some fresh chopped herbs would zest it up.

 

24 Ratings

Aug 08, 2011

Awesome !!! I thought of leaving the black eyed peas out at first, I did not & they gave it a unique & hearty taste. I highly recommend this, It's my famous pasta salad for family get togethers.

 
Oct 14, 2008

Very good way to use up left over king crab leg meat. Definitely let it sit in the refrigerator for awhile before serving. I suggest making it earlier in the day if you are serving it for dinner. The flavor is very simple. I served it on top of lettuce that was tossed with balsamic vinaigrette. If you eat it plain, you may want to season it up. I sprinkled “Emeril’s Original essence” on top of it when I ate it the next day.

 
Jun 01, 2008

Great salad! I have never thought of putting black-eyed peas in a pasta salad before. Next time I think I will try chicken in it. Thanks for the new wonderful recipe.

 
Oct 13, 2005

Very Good!

 
May 01, 2011

I made it exactly as written except I had to double the sauce. This was so tasty and everyone loved it--thanks for this great recipe

 
Sep 20, 2008

Very Good Pea-Asta Salad, I am not a big fan of fusilli so I used Ditallini, but I substute Ditallini alot. I like to eat these kind of salads with a spoon. I did add in some shrimp salad I happened to have around, The salad turned out awesome

 

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Nutrition

  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 614 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
236 Followers 0 Saved Recipes
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