Tarragon-Seafood Salad

 

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

• 1 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.
• 2 Gently toss pasta, pea pods and remaining ingredients.
• 3 Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.