mvieng Profile - (187746532)

cook's profile


Home Town: N.Oc, California, USA
Living In:
Member Since: Oct. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Music
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Recipe Reviews 1 review
Seafood Pasta Salad
Any party or gathering I've had or went to has been accompanied by this particular seafood pasta dish. I only use two stalks of celery now because I used to end up with all this extra diced celery. These days I eyeball the ingredients and make the base sauce to taste. I've omitted using milk whatsoever - and use veganaise instead of kraft mayo. Taste is still delicious! I like to whip the sugar/salt/pepper/vinegar/mayo ahead of time and chill it before mixing in the pasta/peas/celery/imitation crab. If in a rush - I'll boil pasta - make the sauce - and once pasta is done boiling - strain, rinse with cool water - mix in the frozen green peas and imitation crab before adding the sauce. That way everything tastes cooled down by the time it's ready to be served.

2 users found this review helpful
Reviewed On: Oct. 18, 2012

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