SEAFOOD PASTA SALAD INGREDIENTS RECIPES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
• While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
• In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

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.