Pasta And Seafood Salad With Basil
|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)|
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.
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.
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.