Fresh Seafood Pasta Salad

Recipe Ingredients

3/4 cup	109g / 3.8oz	Brocolli florets
22 oz	625g	Uncooked fresh shrimp - peeled, deveined
1 lb	454g / 16oz	Cooked small pasta shells
2 lbs	908g / 32oz	Carrots - peeled, diced (medium)
1/2 lb	227g / 8oz	Red onion - diced (medium)
4 tablespoons	60ml	Chopped cilantro
1		Red pepper - julienned
1		Yellow pepper - julienned
1		Green pepper - julienned
8		Cherry tomatoes - halved (large)
4		Celery stalks - diced (medium)
4		Scallions - chopped
2 tablespoons	30ml	Minced garlic
12 tablespoons	180ml	Pitted black olives (large)
1/2 lb	227g / 8oz	Cooked sea scallops
1/2 lb	227g / 8oz	Precooked crab legs
1/2 cup	118ml	Olive oil
1/3 cup	78ml	Red wine vinegar
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
American Diabetes Association at http://www.diabetes.org

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