Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Crawfish Pasta Salad

3.5
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
6 servings
Lunch Southern
Crawfish Pasta Salad
Ingredients
  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 1 red or green bell pepper, chopped
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 pint grape tomatoes, halved
  • 1 pound peeled crawfish tails
  • 3/4 cup herbed vinaigrette salad dressing, or to taste
Instructions
1
Begin by filling a substantial container with salted water, then place it on the stovetop and bring to a rolling boil.
2
Add farfalle pasta to the boiling water, and continue cooking until it reaches a tender state, approximately 8 minutes.
3
Subsequently, remove the pasta from the boiling water with a strainer and set it aside.
4
Next, prepare another container of water to reach a boiling point.
5
Add asparagus spears to the boiling water, and cook until they are tender and have regained their vibrant green hue, roughly 3 minutes depending on the thickness of the spears.
6
Remove the asparagus from the boiling water with a strainer and immediately plunge it into an ice bath to halt the cooking process.
7
In a large skillet, heat olive oil over medium-high heat.
8
Add sliced onions and bell peppers to the skillet, then stir constantly for approximately 5 minutes.
9
Subsequently, add sliced mushrooms and crawfish tails to the skillet; stir constantly for another 10 minutes.
10
Add asparagus spears and grape tomatoes to the skillet, then stir for a couple of minutes.
11
Remove the skillet from the heat and transfer its contents to a large serving dish.
12
Combine cooked pasta with the vinaigrette dressing in the serving dish.
13
Serve the dish immediately, or refrigerate it and serve chilled later.