PASTA SEAFOOD SALAD RECIPES

Name: Pasta Seafood Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 lb medium raw shrimp, shelled and deveined; 1 lb bay scallop, rinsed; 1/2 lb small shell pasta (or another interesting shape such as twists); 1 cup frozen tiny peas, thawed; 1/2 cup diced sweet red pepper; 1/2 cup purple onion, finely chopped; 1/2 cup olive oil; 1 cup fresh basil leaf; 3 tablespoons lemon juice (freshly squeezed); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup Greek olive

PASTA SEAFOOD SALAD RECIPE - FOOD.COM

Pasta Seafood Salad Recipe - Food.com image

This recipe is adapted from a Silver Palate cookbook; the main difference is that I took out the squid rings! I've been making it for 20 years. It's a delicious spring or summer dinner, and is a pretty company dish. Serve with a lettuce & tomato salad, and a loaf of crusty bread - sublime! It's easy to make, and is quick unless you have to shell the shrimp. You can use any type of pasta, but the small shells are best because when the salad gets mixed together, the peas nestle into the shells and look very cute!

Total Time 30 minutes

Prep Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb medium raw shrimp, shelled and deveined
1 lb bay scallop, rinsed
1/2 lb small shell pasta (or another interesting shape such as twists)
1 cup frozen tiny peas, thawed
1/2 cup diced sweet red pepper
1/2 cup purple onion, finely chopped
1/2 cup olive oil
1 cup fresh basil leaf
3 tablespoons lemon juice (freshly squeezed)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Greek olive

Steps:

Bring a large pot of salted water to boil, drop in the shrimp and scallops, cook for one minute, and drain immediately.
Bring another large pot of salted water to boil. Cook the pasta as directed on the package, until tender but not mushy. Drain.
Toss the cooked pasta and seafood in a large bowl (make sure they are both well drained).
Add the peas (no need to cook them), red pepper, and onion, and toss.
Place dressing ingredients (olive oil, basil leaves, lemon juice, salt, and pepper) in a food processor bowl fitted with a metal blade. Process until basil is very fine. Pour over the pasta/seafood mixture and mix well. Taste and add salt, pepper, and/or lemon juice as necessary.
Place the salad in a serving bowl or mound it on a platter. Scatter with greek olives.
Serve immediately, or cover and refrigerate. Salad tastes better when at room temperature, so if refrigerating until later, be sure to take it out of the fridge for 30 minutes before serving.

Nutrition Facts : Calories 504.1, FatContent 23, SaturatedFatContent 3.2, CholesterolContent 140, SodiumContent 653.3, CarbohydrateContent 38.7, FiberContent 3.7, SugarContent 3.3, ProteinContent 34.9

SEAFOOD PASTA SALAD RECIPE: HOW TO MAKE IT

Seafood Pasta Salad Recipe: How to Make It image

This side dish’s sweet dressing has a bit of kick that combines perfectly with the pasta, seafood and veggies. Elizabeth Halfman of Davenport, Iowa shares the recipe.

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 9

Ingredients

8 ounces uncooked spiral pasta
1/2 cup mayonnaise
1/2 cup Thousand Island salad dressing
3 to 4 drops hot pepper sauce
1 package (8 ounces) imitation crabmeat, chopped
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1/2 cup diced celery

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, salad dressing and hot pepper sauce. Stir in the crab, shrimp, broccoli, cauliflower and celery. , Drain pasta and rinse in cold water. Gently stir into shrimp mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 253 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 352mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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