Serve Cold – Serve this creamy pasta cold on serving day.This helps the ingredients to combine and gives it the best flavor. We recommend placing in the fridge for at least an hour. Refrigerate Pasta – If you make the pasta salad on serving day, make sure to allow the pasta to refrigerate.This makes this creamy shrimp salad easier to make. Chop Vegetables – Chop vegetables ahead of time to easily combine with the other ingredients.After cooking tender pasta, rinse with cold water to stop the cooking process. Cooking Pasta – Make sure to cook the pasta al dente and according to the package.This allows for the sauce to full cover the cooked pasta when toss to coat. Mixing Bowl – We recommend using a large bowl to combine the pasta with the creamy dressing.Italian Salad Dressing: As mentioned, this recipe is based on my mom’s Crab Pasta Salad, and it was her work of genius to add salad dressing.Soy Sauce: I truly love using soy sauce as a way to bring in salt to a recipe, because it adds such great other flavor too.It brings in more zip and you really can’t taste a mustard flavor in the final recipe. Yellow Mustard: This is another ingredient that I recommend you use even if you loathe mustard.I have a homemade Old Bay Seasoning if you live overseas or if you need to tweak the recipe to accommodate for allergies. Old Bay Seasoning: This is a seasoning mix sold in the United States that is often used with seafood.It adds a great layer of flavor without an overwhelming taste of mayo. If you don’t like mayonnaise, I would suggest going with it. Mayonnaise: I used fat free for this as well.I do not recommend replacing it with Greek yogurt, it will result in an enjoyable texture. I use non fat to cut in some calories, and it works great. Plain Yogurt: This is the foundation of the dressing.You will want to use all of the white and about an inch into the green. Green Onions: These add a zip to this recipe that can’t be beat.
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