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Fresh Seafood Pasta Salad

Ingredients: 

3/4 cup brocolli florets
22 ounces uncooked fresh shrimp peeled, deveined
1 pound cooked small pasta shells
2 medium carrots peeled, diced
1/2 medium red onion diced
4 tablespoon chopped cilantro
1 red pepper julienned
1 yellow pepper julienned
1 green pepper julienned
8 large cherry tomatoes halved
4 medium celery stalks diced
4 scallions chopped
2 tablespoon minced garlic
12 large pitted black olives
1/2 pound cooked sea scallops
1/2 pound precooked crab legs
1/2 cup olive oil
1/3 cup red wine vinegar
Freshly-ground black pepper to taste

Yield: 

12 Servings

Method: 

Blanch brocolli florets by placing in boiling water. Turn off the heat, wait 1 minute and drain brocolli. Pour cool water over the brocolli to stop the cooking process and drain again.

Boil the shrimp until it just turns pink. Combine the pasta and vegetables in a large salad bowl. Add the cooked seafood and toss with the pasta and vegetables.

Combine the oil, vinegar, and pepper. Pour the dressing over the salad and refrigerate for several hours before serving.

This recipe yields 12 servings. Serving size: 3/4 cup.

Exchanges Per Serving: 1 Starch, 1 Vegetable.

Nutrition Facts: Calories 226; Calories from Fat 97; Fat 11g; Saturated Fat 2g; Cholesterol 90mg; Sodium 242mg; Carbohydrates 90g; Dietary Fiber 2g; Sugars 5g; Protein 16g.