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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Picnic Seafood Pasta Salad

Who doesn't invariably have leftover lasagna noodles in the cupboard? I do constantly! So rather than looking at them every single time I open the door, I cooked them up for this refreshing, cool and great tasting seafood salad. Nothing fancy, high-end, gourmet or even expensive. Just good ol' eatin'!


For 4 Serving(s)


  • 4 -6 large shrimp, peeled and deveined
  • 1 cup mayonnaise or salad dressing
  • 1 cup plain yogurt or sour cream
  • 2 tablespoons honey
  • 1 tablespon lemon or lime juice
  • 2 lasagna sheets, cooked, rinsed and cooled *
  • 3 -4 ounces cooked crabmeat
  • 1 cup frozen California mix vegetables, thawed
  • 1/2 cup chopped, fresh cilantro

Picnic Seafood Pasta Salad Directions

  1. Cook shrimp in any manner desired. I simply boiled them for 2 mintues before cooling. Slice shrimp in half to form two identical halves, as seen in image; set aside. Cut cooked lasagna noodles into thin strips, either from end to end or side to side; set aside.
  2.  In a large bowl, mix mayonnaise, yogurt, honey and lemon juice. Toss in the pasta, shrimp, crabmeat, vegetables and cilantro, blending very well. Serve cold.
  3. Enough for 2-4 servings
  4. * Or use about a cup of cooked pasta of your choice.