Seafood Pea-Asta Salad

Seafood Pea-Asta Salad

17 Reviews 5 Pics
CORWYNN DARKHOLME
Recipe by  CORWYNN DARKHOLME

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (17)

Rate This Recipe
jojobeanzsis
23

jojobeanzsis

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.

rvillerot
18

rvillerot

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.

luv2cook
18

luv2cook

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 397 cal
  • 20%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 42.2 g
  • 14%
  • Protein
  • 15 g
  • 30%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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