Dilled Seafood Pasta Salad

Yield: 10 Portions

4 Oz. Tri Color Rotini, Raw

Cook according to package instructions. Drain. Place in a large mixing bowl.

1 Cup + 3 Tablespoons Lemon Dill Dressing

Prepare from recipe. Pour over pasta. Toss to coat. Cover. Marinate several hours or overnight in refrigerator.

3/4 Cup Broccoli Florets Fresh
1/3 Cup Green Bell Peppers Fresh Diced
1/2 Each Tomato Fresh Diced
1/4 Cup Red Onion Fresh Thinly Sliced

Add to marinated pasta.

5-8 Ounces Crab Meat or Imitation Crab Meat

Chunk into 1/2 inch cubes. Add to pasta-vegetable mixture. Cover and refrigerate until service. Serve chilled.

This recipe compliments of Kansas State University Dining Services

This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.


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