Makes 4 to 6 servings
This veggie-packed crawfish pasta salad tastes great the minute it's made but will become more strongly flavored if allowed to chill a few hours before serving. When making ahead, add the cheese just before serving.
2 pounds crawfish , shelled , deheaded aand devined , cooked
8 ounces uncooked small shell pasta
1 pint grape tomatoes, halved
2 cups coarsely chopped fresh spinach
1 yellow bell pepper, chopped
1/4 cup finely chopped red onion
3 tablespoons chopped fresh dill
Fresh Lemon Vinaigrette (recipe below)
1 (4-ounce) package crumbled feta cheese
Cook pasta according to package directions; drain. Boil crawfish 10 minutes; drain. Toss pasta with tomatoes and remaining ingredients. Serve immediately, or cover and chill up to 8 hours.
Fresh Lemon Vinaigrette:
Makes about 3/4 cup
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
To prepare this Fresh Lemon Vinaigrette salad dressing salad dressing ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.