Lunch
Tarragon Seafood Salad
Description
Snow pea pods and seafood sticks lend lots of color and appetite appeal to this fun bow-tie pasta.
Ingredients:
- 3 cups uncooked farfalle (bow-tie) pasta (6 ounces)
- 4 ounces snow (Chinese) pea pods, cut in half
- 2 tablespoons olive or vegetable oil
- 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 garlic cloves, finely chopped
- 3/4 pound imitation seafood sticks, cut into 1/2-inch pieces
Directions:
- Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.
- Gently toss pasta, pea pods and remaining ingredients.
- Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.
