How to Prepare Salad
Cook pasta and cool in a glass bowl. Heat olive oil in a skillet. Add shrimp and saute until the shrimp are pink and tender...about three minutes. Add scallions and garlic to shrimp and toss lightly. Remove heat and set aside. You can skip this step if you are using frozen, cooked shrimp.
Cut peppers into 1-inch pieces. Cut tomatoes in half and cut three boiled eggs in slices. Add peppers, tomatoes and eggs to the pasta. Add 1 pound of fresh crabmeat that has already been checked for shells into bowl with pasta. Add cooked shrimp, scallions and garlic mixture to the bowl with pasta. Pour dressing over salad and toss until mixed. Garnish with parsley and refrigerate.
How to Prepare Dressing:
Pour 1/3 cup vinegar, 1 cup olive oil, 1 tsp. chopped garlic, 1 tsp. Italian seasoning and salt and pepper to taste into a jar with a lid. Shake and pour over salad. Alternatively you can use bottled Italian dressing.
Allow salad to marinate for at least 30 minutes while chilling. Serve cold on a bed of lettuce.
Use mayo, cider vinegar, sugar, salt & pepper to make a thin coleslaw dressing,
Frozen peas and carrots can also be added to this salad if desired.
This is a great hot-weather dish. I generally try to get as many different colors into the dish as I can.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (324g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 155 (30%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 341.1mg||105 %|
|Sodium 807.2mg||28 %|
|Potassium 588.6mg||15 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 44.9g|
|Protein 42.4g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 516
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