TARRAGON-SEAFOOD SALAD

Tarragon-Seafood Salad image

Snow pea pods and seafood sticks lend lots of color and appetite appeal to this fun bow-tie pasta.

Provided by Betty Crocker Kitchens

Time 2h20m

Yield 4

Number Of Ingredients 8

Ingredients

3 cups uncooked farfalle (bow-tie) pasta (6 ounces)
4 ounces snow (Chinese) pea pods, cut in half
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/4 teaspoon white pepper
2 garlic cloves, finely chopped
3/4 pound imitation seafood sticks, cut into 1/2-inch pieces

Steps:

Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.
Gently toss pasta, pea pods and remaining ingredients.
Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.

Nutrition Facts : Calories 305, Carbohydrate 41 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1030 mg