Tarragon-Seafood Salad

Tarragon-Seafood Salad

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

Prep Time

20

Minutes

Total Time

2:20

Hrs:Mins

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Seafood sticks are made from a mixture of pollock (a mild white-fleshed fish) and a flavor concentrate made from real shellfish or an artificial shellfish flavoring.
Substitution
Not fond of the pungent anise flavor of tarragon? Go ahead and use cilantro, marjoram or parsley instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 305
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 1 g,),
  • Cholesterol 25 mg;
  • Sodium 1030 mg;
  • Total Carbohydrate 41 g
    • (Dietary Fiber 2 g,
  • Protein 19 g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 1 Vegetable;
    • 1 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.