The Ultimate Creamy Chilled Seafood Pasta Salad - cooking recipe

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

Preparation

Mix ingredients in order given; season to taste with salt & pepper.
Garnish with chopped chives and lemon wedges. Cover and keep refrigerated until serving time.
Best chilled for 6 to 8 hours to allow flavors to marry.
Serve well chilled, atop a bed of crisp salad greens.
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).