Tastey Tuesday by Alcira

Ladies and Gentlemen,
Tis the season, so they say..., but are we in the mood?
What if we don't partake in festivities, just because we don't...., What if we have good cheer all the time?
Just askin'...,
Seriously..., what are we looking for?

Presents of carnal or culinary delights....?
A main dish...., or a quick side dish?
How about a not so traditional Seafood Pasta Salad as a lite bite before your holiday feast!

INGREDIENTS

• 1 1/2 (8 ounce) packages tri-color pasta
• 3 stalks celery
• 1 pound of crabmeat
• 1 pound of cut up shrimp {optional}
• 1 cup frozen green peas - {add green onion and extra celery if you don't like peas}
• 1 cup mayonnaise
• 1 1/2 tablespoons white sugar *
• 2 tablespoons white vinegar *
• 3 tablespoons milk *
• 1/2 cup black olives
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay Seasoning {more if you feel necessary}
• 1/4 teaspoon ground black pepper

Note: * You can substitute italian dressing rather than the sugar/vinegar/milk combo to the mayo.

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
2. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
3. In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

P.S. Add some oysters..., you can give your man stamina to go all day.