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| BOW TIE SEAFOOD SALAD | |||
| Yields 32 (1-cup) servings | |||
| 3 lbs. uncooked bow tie pasta 1-1/2 lbs. imitation crabmeat, chopped 1 lb. frozen cooked salad shrimp, thawed 4 celery ribs, chopped 1 cup finely chopped green onions 1 medium green pepper, diced 4 cups mayonnaise 1/4 cup dill pickle relish 1/4 cup Dijon mustard 1 tbsp. salt 1 tbsp. dill weed 3/4 tsp. pepper |
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| In a large bowl; add the crab, shrimp, celery, onions and green pepper. In another bowl, whisk the mayonnaise, pickle relish, mostard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. | |||