Seafood Pea-Asta Salad Recipe - Bush’s Best

Seafood Pea-Asta Salad

Recipe By: CORWYNN DARKHOLME   Photo By: luv2cook
Write a Review | Read Reviews (9)
Crabmeat and blackeye peas join a party of fresh broccoli, bell peppers, tomatoes and green onions. Coat with a savory blend of mayonnaise and Italian-style salad dressing and give a lively toss with cooked pasta. Chill thoroughly and serve.
 
  • Prep: 5 Minutes
  • |
  • Cook: 8 Minutes
  • |
  • Total: 13 Minutes
 
6
 
 
  • 1/2 cup mayonnaise
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  • 1/4 cup Italian-style salad dressing
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  • 2 tablespoons grated Parmesan cheese
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  • 2 cups blackeye peas, rinsed and drained
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  • 8 ounces fusilli pasta
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  • 1 cup crabmeat
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  • 1 cup broccoli florets, parboiled
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  • 1/2 cup chopped green bell pepper
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  • 1/2 cup chopped tomatoes
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  • 1/4 cup chopped green onions
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  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.
Nutrition Information
 
 
More Reviews (9)
Reviewed By: 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.
Reviewed By: jeff
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
Reviewed By: MADRAY7
The dressing for this salad really makes it delicious!