Chilled Pasta & Catfish Toss

SERVES: 6

COOK TIME: 20 Min

Nothing beats a chilled pasta salad in the middle of summer, which is why we came up with this recipe for Chilled Pasta & Catfish Toss. It features mild-tasting, U.S. Farm-Raised Catfish tossed with creamy bow tie pasta and a delicious combo of peas, onion, and flavorful seasonings. It's sure to become one of your new summer favorites!

What You'll Need

1 1/2 pound U.S. Farm-Raised Catfish fillets
Seafood seasoning for sprinkling
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 pound bow tie pasta
3/4 cup mayonnaise
1/4 cup heavy cream
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon dried tarragon leaf
1 cup frozen peas, thawed
1/4 cup chopped red onion

What to Do

Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. Sprinkle fillets evenly with seafood seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place on baking sheet.
Bake 20 minutes, or until fish flakes easily with a fork. Let cool then cut into chunks.
Meanwhile, cook pasta according to package directions. Drain and let cool.
In a large bowl, combine mayonnaise, heavy cream, lemon juice, mustard, tarragon, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; mix well. Add bow ties, fish chunks, peas and red onion; gently mix until evenly coated. Serve or refrigerate until ready to serve.