Sébastien's Seafood Salad

This is, without a doubt, my husband Sébastien's favorite salad.  He made it for me once early in our relationship, and I have to admit that I was not a fan.  Since I've taken over the cooking, he's been begging and begging for me to make it for him.  I finally caved, and with a few tweaks to the recipe, I've found a compromise that more than satisfies both of us.  This salad is light and cool, but still filling enough to make a main dish.  It's the perfect lunch for a hot summer day.  I've given the quantities I used for the salad ingredients, but don't feel locked in - put in more of your favorites, less of what you don't like, and have fun experimenting!

Sébastien's Seafood Salad

2 cups penne pasta (I used whole wheat)

3/4 cup cooked, peeled shrimp 

1/2 cup crab pieces

1/2 cup hearts of palm, sliced

1/2 cup corn

1 grapefruit, cut into small pieces

1/2 cup mayonnaise

1/2 cup plain yogurt

salt, pepper, dill, chives

Cook the pasta until firm; drain and allow to cool.  In a small bowl, whisk together mayonnaise, yogurt, and spices.  Combine all the ingredients in a large bowl, pour the mayonnaise-yogurt blend over the top and stir.  Allow to chill in the refrigerator a few hours before serving. 

And voila! Sébastien, who is a big fan of grapefruit, also adds a splash of grapefruit juice to the sauce; I find this makes the salad too bitter.  Serve on a bed of  green salad.  Bon appetit!