Lite Rican Ensalada

By Alicia Cruz

Senior writer

Theblackurbantimes

There's nothing like a cool seafood salad on a hot summerday. Your papi chulo y su ninos don't want anything too heavy on their stomachs so I like to make a quick, cool Caribbean Pasta and Seafood Ensalada as an appetizer to hold them over until dinner. I serve this with Merlo (room temp) or sweet tea and maybe crackers.

Caribbean Pasta and Seafood Salad
½ c. shrimp (cooked)
½ c. diced crab meat (cooked)
½ c. diced lobster meat (cooked)
1½ tbsp. lemon juice
1 tbsp. olive oil
2 c. elbow macaroni, cooked
2 hard boiled eggs, chopped
2 tbsp. green pepper, chopped
2 tbsp. onion, chopped
½ c. celery, chopped
½ c. tomato, chopped
¼ c. stuffed olives, chopped
½ c. salad dressing or Mayo
1 tsp. salt
1 tsp. black pepper

Begin by mixing the lemon juice, olive oil and then combine with your pasta. Place in the fridge for an hour or so and stir it occasionally. Add the Mayo and the remaining ingredients. Set back in fridge for an hour.