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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Pasta Salads

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Total:: 40 min
Prep:: 30 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

3/4 pound pizzoccheri noodles (buckwheat) or Japanese buckwheat soba noodles
1/2 cup mayonnaise, regular or low fat
1/4 cup fresh lime juice
1/2 cup (packed) parsley leaves, chopped
1/4 cup snipped fresh chives
Salt and cayenne pepper to taste
4 plum tomatoes chopped (seeds and all)
8 to 12 ounces (net) lump crabmeat picked over or cooked shrimp, cut into 1/2-inch chunks
6 ears fresh corn, steamed, kernels removed
Lime wedges
More chives for garnish if you wish

Directions

Boil the pasta until al dente, about 8 to 10 minutes.

In the bottom of a mixing bowl combine the mayonnaise with the lime juice, parsley and chives. Season well with salt and pepper.

Add the tomatoes and seafood.

When the pasta is done, drain, rinse under cold water and pat dry. Add to the mixing bowl and combine.

Serve with fresh steamed corn, off the cob, sprinkled over the salad with chives if you wish and more lime wedges.

My Private Notes

Name: Pizzoccheri and Crab Salad
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3/4 pound pizzoccheri noodles (buckwheat) or Japanese buckwheat soba noodles; 1/2 cup mayonnaise, regular or low fat; 1/4 cup fresh lime juice; 1/2 cup (packed) parsley leaves, chopped; 1/4 cup snipped fresh chives; Salt and cayenne pepper to taste; 4 plum tomatoes chopped (seeds and all); 8 to 12 ounces (net) lump crabmeat picked over or cooked shrimp, cut into 1/2-inch chunks; 6 ears fresh corn, steamed, kernels removed; Lime wedges; More chives for garnish if you wish

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