Tarragon-Seafood Salad

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

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Prep Time 20 min
Total Time 2 hr 20 min
Servings 4

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Not fond of the pungent anise flavor of tarragon? Go ahead and use cilantro, marjoram or parsley instead.

Got questions? Our experts have the answers. Ask Betty now.