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Tarragon-Seafood Salad

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Tarragon-Seafood Salad
  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 4
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Snow pea pods and seafood sticks lend lots of color and appetite appeal to this fun bow-tie pasta.
Updated Jul 5, 2006

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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Not fond of the pungent anise flavor of tarragon? Go ahead and use cilantro, marjoram or parsley instead.

Nutrition

305 Calories, 8 g Total Fat, 19 g Protein, 41 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
305
Calories from Fat
70
Total Fat
8 g
Saturated Fat
1 g
Cholesterol
25 mg
Sodium
1030 mg
Potassium
200 mg
Total Carbohydrate
41 g
Dietary Fiber
2 g
Protein
19 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
14%
14%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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