Ingredients:

  • 1 pound (450g) Farfalle pasta (bow-tie) or Rotini
  • 8 ounces (225g) Cooked shrimp, peeled and deveined
  • 6 ounces (170g) Imitation crab meat, flaked
  • 1/2 cup (60g) Celery, finely diced
  • 1/2 cup (60g) Red onion, finely diced
  • 1/4 cup (30g) Fresh parsley, chopped
  • 1/4 cup (30g) Fresh dill, chopped
  • 1/2 cup (75g) Cherry tomatoes, halved
  • 1/2 cup (120ml) Plain Greek yogurt
  • 1/4 cup (60ml) Mayonnaise
  • 2 tablespoons (30ml) Lemon juice, freshly squeezed
  • 1 tablespoon (15ml) Olive oil, extra virgin
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Garlic powder
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges (optional garnish)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool it down quickly.
  2. While the pasta is cooking, prepare the shrimp (if needed), flake the crab meat, and dice the celery, red onion, parsley, dill and halve the cherry tomatoes.
  3. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper until smooth.
  4. In a large mixing bowl, combine the cooked pasta, shrimp, imitation crab meat, celery, red onion, parsley, dill and halved cherry tomatoes.
  5. Pour the dressing over the pasta mixture and gently toss to coat evenly.
  6. For best flavour, cover and refrigerate for at least 30 minutes to allow the flavours to meld.
  7. Serve chilled or at room temperature, garnished with lemon wedges, if desired.