An easy, fresh, delicious salad for the end of a beautiful Portland sunny Sunday. I happen to love surimi (fake crab made out of other fish, in this case Alaska Pollock) - it's meatier (and cheaper) than real crab - just chop and add to the salad. The most time consuming item is the pasta which needs to be cooked and cooled before adding.
8 oz. cooked pasta (rotini, shells, etc.)
1/4 c. fresh lemon juice
1 T. grated lemon zest
1 tsp. salt
1/2 tsp. coarse black pepper
1 T. minced fresh garlic
Pinch of red pepper flakes
1/2 c. purchased (or homemade) basil pesto
1 can whole or quartered artichoke hearts, drained and coarsely chopped
1/2 c. small-diced red onion
1 pint cherry tomatoes, cut in half
1/2 c. coarsely chopped Italian parsley
1 lb. Alaska Surimi Seafood (imitation crab)
Cook pasta according to package directions, drain well and let cool. I stirred in 1 T. olive oil while it was still hot so the shells wouldn't stick together.
In a large bowl, mix together all of the ingredients. Stir to coat well. Refrigerate until ready to serve. Serves 6-8.