Mexican Seafood Pasta Salad
Creamy Cilantro dressing, tender macaroni, shrimp, white-lump crab, and roasted corn all come together to create this amazingly delicious and different Mexican Seafood Pasta Salad.
Ingredients
- 2 cups uncooked elbow macaroni
- 2 - 4 oz. bags frozen wild caught salad shrimp, cooked and peeled
- 1 - 6 oz. can fancy white-lump crab meat
- 1 can whole kernel corn drained
- 1/2 Tablespoon butter
- 1/2 cup diced yellow pepper
- 1/4 cup minced green onions
- 2 Tablespoons chopped cilantro
- 1/4 cup Cotija Cheese crumbles
- 1 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 Tablespoon chopped cilantro
- 1/2 teaspoon cumin
- 1 teaspoon chopped capers
- 1/2 teaspoon oregano dried
- 1/4 teaspoon Chipotle chili ground powder
- 1/2 teaspoon dried dill weed
- 1/2 a hot pepper jalapeno, finely chopped
- 2 limes
Instructions
- Fill a large pot, half way, with water. Bring to a boil, over medim-high heat, and cook elbow macaroni till al dente about 10 minutes. Rinse and drain.
- Rinse and drain shrimp and lump-crab. Set aside.
- In a small skillet, over high heat, melt 1/2 Tablespoon butter. Add drained corn. Do not stir. As corn roasts/browns it will begin to pop. Gently stir corn until half the kernels are golden brown. Remove from heat and allow to cool.
- To make the dressing, in a small bowl combine mayonnaise, sour cream, chopped cilantro, cumin, capers, oregano, Chipotle chili powder, dried dill weed, finely chopped jalapeno pepper, and juice of two limes. Mix well.
- In a large bowl add cooked macaroni, shrimp, crab, chopped onions, peppers, and additional cilantro. Add roasted corn and mix well. Add 1/4 cup crumbled Cotija cheese. Add dressing mixture and stir gently until everything is well combined.
- Chill Salad for 3 hours before serving.
Nutrition
Serving: 11/2 cupsCalories: 342kcalCarbohydrates: 14gProtein: 9gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 21gCholesterol: 72mgSodium: 438mgFiber: 1gSugar: 2g
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