The Ultimate Creamy Chilled Seafood Pasta Salad

• shell pasta, cooked (measured dry)12 -16 ounces
• mayonnaise↗1 cup
• imitation crabmeat, chunks (or use real crab or shrimp)1 1⁄2 lbs
• lemon zest, minced small↗1 -2 teaspoon
• fresh lemon juice (1 to 2 squeezes)↗
• onion, chopped↗1⁄2 cup
• celery ribs, with leaves thinly sliced↗2
• broccoli floret, broken up (cooked al dente)↗1 cup
• small dill pickles, slivered↗6
• sweet pickle relish↗2 tablespoons
• capers, finely minced↗1 tablespoon
• fresh chives, chopped2 -3 tablespoons
• fresh parsley, chopped↗1⁄4 cup
• Spanish olives, chopped↗1⁄4 cup
• garlic powder↗2 -4

  dashes

• hard-boiled eggs, chopped2 -3
• cups cheddar cheese cubes↗1 1⁄2
• cups cherry tomatoes, halved↗1 1⁄2
• salt & pepper, to taste
• lettuce leaf, for garnish↗

Step-by-step instructions

1. 1

   Mix ingredients in order given; season to taste with salt & pepper.

2. 2

   Garnish with chopped chives and lemon wedges. Cover and keep refrigerated until serving time.

3. 3

   Best chilled for 6 to 8 hours to allow flavors to marry.

4. 4

   Serve well chilled, atop a bed of crisp salad greens.

5. 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).