The Ultimate Creamy Chilled Seafood Pasta Salad

Especially well suited for summertime entertaining-- I like to prepare this creamy chilled seafood pasta salad in the morning, refrigerate, and serve to guests in the evening outside on the patio accompanied with a crusty baguette, butter, and a good bottle of white wine! Be sure to serve this salad well-chilled.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 12 -16  ounces shell pasta, cooked (measured dry)
• 1  cup mayonnaise
• 1 1⁄2 lbs  imitation crabmeat, chunks (or use real crab or shrimp)
• 1 -2  teaspoon lemon zest, minced small
•  fresh lemon juice (1 to 2 squeezes)
• 1⁄2 cup onion, chopped
• 2  celery ribs, with leaves thinly sliced
• 1  cup broccoli floret, broken up (cooked al dente)
• 6  small dill pickles, slivered
• 2  tablespoons  sweet pickle relish
• 1  tablespoon capers, finely minced
• 2 -3  tablespoons fresh chives, chopped
• 1⁄4 cup fresh parsley, chopped
• 1⁄4 cup Spanish olives, chopped
• 2 -4  dashes garlic powder
• 2 -3  hard-boiled eggs, chopped
• 1 1⁄2 cups cheddar cheese cubes
• 1 1⁄2 cups cherry tomatoes, halved
•  salt & pepper, to taste
•  lettuce leaf, for garnish

Directions

1. Mix ingredients in order given; season to taste with salt & pepper.
2. Garnish with chopped chives and lemon wedges. Cover and keep refrigerated until serving time.
3. Best chilled for 6 to 8 hours to allow flavors to marry.
4. Serve well chilled, atop a bed of crisp salad greens.
5. A lovely light summertime main-dish, or starter. Serve this salad well-chilled with a crusty baguette, butter, and a good bottle of white wine (such as Chablis).