Seafood Pea-Asta Salad

Read Reviews (17)

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

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 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.

—jojobeanzsis

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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.

—Coastal Cook

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21 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.

—rvillerot

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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.

—luv2cook

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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.

—loves2cook

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Oct 13, 2005

Very Good!

—Christy

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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

—jeff

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Nov 28, 2004

BRILLIANT

—BEACHEMPIRE

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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.

Nutritional Information

Seafood Pea-Asta Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 397
Calories from Fat: 176

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 3.3g 16 %
Cholesterol 28mg 9 %
Sodium 614mg 25 %
Potassium 418mg 12 %
Total Carbohydrates 42.2g 14 %
Dietary Fiber 4.8g 19 %
Protein 15g 30 %
** Sugars 3.3g
Vitamin A 8 %
Vitamin C 49 %
Calcium 10 %
Iron 24 %
** Thiamin 11 %
Niacin 40 %
Vitamin B6 19 %
Magnesium 20 %
Folate 79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.