Shelly's Recipe

BOW-TIE PASTA, SHRIMP AND CRABMEAT SALAD

Category: Pasta Salads

1 lb dried large bow-tie pasta
1 tbsp vegetable oil
Salt
1/2 cup minced green onion
1 cucumber, finely chopped
3/4 cup finely chopped celery
1/2 cup coarsely grated carrot
8 oz crabmeat, coarsely chopped
4 oz well-drained cooked tiny coldwater bay shrimp, chopped

Seafood Salad Dressing
3/4 cup mayonnaise
6 tbsp sour cream
3 tbsp freshly squeezed lemon juice
2 tbsp cider vinegar
2 tbsp sugar
11/2 tbsp salad oil
3/4 tsp celery seed
Salt and pepper
To make the salad dressing: Combine all the ingredients in a small bowl and whisk until smooth; taste for seasoning. Refrigerate until needed. The dressing can be made up to 2 days in advance.

To cook the pasta: Bring a large pan of water to a rapid boil. Quickly stir in the pasta and cook until al dente (tender but still firm to the bite), about 10 minutes. Pour the pasta into a colander and drain well; do not rinse. Put the pasta in a large bowl or baking pan and toss with vegetable oil and salt; let cool.

To assemble the salad: toss the cooled pasta, salad dressing and remaining ingredients together well. Refrigerate for at least 30 minutes before serving, to allow the flavors to blend. Serves 12 to 16