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Pasta And Seafood Salad With Basil

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Ingredients
  Shrimp 1 Pound, shelled deveined
  Bay scallops 1 Pound (Rinsed)
  Pasta 1⁄2 Pound (Of Some Interesting Shape Shells, Spaghetti Twists, Corkscrews, Etc.)
  Peas 1 Cup (16 tbs) (Defrosted If Frozen; Rinsed And Patted Dry If Fresh)
  Sweet red pepper 1⁄2 Cup (8 tbs), diced
  Minced purple onion 1⁄2 Cup (8 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 4 Tablespoon
  Basil puree 1⁄2 Cup (8 tbs)
  Ground black pepper To Taste
  Black olives 1 Cup (16 tbs) (Kalamata Or Alfonso)
  Salt To Taste
Directions

Bring a large pot of salted water to a boil, drop in the shrimp and scallops, wait 1 minute, and drain immediately.
Cut the bodies of the squid into 1/2 inch rings.
Divide each cluster of tentacles into halves.
Bringanotherpotof salted water to a boil, drop in the squid, and simmer for 5 minutes.
Drain.
Bring a third pot of salted water to a boil.
Drop in the pasta, return to a boil, and cook until tender but not mushy.
Drain.
Be certain the seafood and pasta are well drained and free of any excess water.
Toss them together in a large bowl.
Add the peas (no need to cook them), red pepper and onion and toss again.
In a small bowl whisk together the olive oil, lemon juice and basil puree and season with salt and pepper.
Pour over the salad and toss well to distribute the dressing.
Taste and correct seasoning if necessary.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Interest: 
Gourmet

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