Pasta Salad Neptune Recipe

The Hale Groves Team


½ pound fusilli (pasta), broken in 2-inch pieces or rotelle
2 tablespoon white wine vinegar
1 tablespoons olive oil
1 tablespoon white wine vinegar
1/3 cup Florida grapefruit juice, divided
1/ pound frozen imitation crab meat, thawed and cut into 1 inch pieces
3 cups broccoli florets, steamed tender-crisp
2 cups fresh spinach leaves, in coarse pieces
1 cup cherry tomatoes, halved
2 cup cherry tomatoes, halved
2 Florida grapefruit, peeled and sectioned
2 green onions, sliced
2/3 cup mayonnaise
¼ cup coarsely chopped fresh basil leaves, or 1 tablespoon dried leaf basil
½ cup fresh parsley leaves
2 tablespoons Dijon-style mustard


Prepare pasta according to package directions; drain. Turn into a large bowl.  Add oil, vinegar and 1 tablespoon grapefruit juice; mix well. Gently fold in imitation crab meat, broccoli, spinach, cherry tomatoes, green onions and grapefruit sections.  In food processor or container of electric blender, combined remaining grapefruit jiuce (about 1/4 cup), mayonnaise, basil, parsley and mustard; process until smooth. Pour over pasta mixture. Toss lightly to coat well.

YIELD: 6 servings.

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe