Sunday, March 11, 2012

Seafood Pasta Salad

Bow tie pasta, crab meat and tomato in a lemon vinaigrette over romaine lettuce

Servings: 2

Preparation Time: 20 minutes


2 portions bow tie pasta

2 portions cooked crab meat (about 8 ounces), fresh, canned or frozen, thawed, chopped
1 carrot, peeled and chopped
1 celery stalk, sliced
1 tomato, diced
¼ cup low-fat Italian dressing
1 lemon, halved
¼ tsp ground black pepper
1 head romaine lettuce


1. Prepare bow tie pasta according to its package directions. Rinse with cold running water, drain well.

2. While pasta is cooking, combine crab meat, carrot, celery, tomato, Italian dressing, lemon juice and black pepper in a large mixing bowl.

3. Add cooked pasta to crab mixture and toss to combine.

4. Divide romaine lettuce leaves between two separate plates. Top each with a portion of pasta salad.
Serve and enjoy!

When I make this, I use whole wheat pasta instead of regular bow tie pasta.

This recipe is from Bill Phillips’ Eating for Life. You can check out other healthy recipes at

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