Seafood Spinach Pasta Salad
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Dried mustard||1⁄4 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Chopped chives||3 Tablespoon|
|Spinach pasta||1 Pound, cooked according to package directions, drained (1 Package)|
|Red onion||1 Medium, thinly sliced|
|Zucchini||1 Medium, cut in half horizontally|
|Haddock fillets||3⁄4 Pound|
|Sea scallops||1⁄2 Pound|
|Extra virgin olive oil||4 Tablespoon|
|Shredded crab meat/Imitation crab meat||1⁄2 Pound|
|Sesame seeds||1 Tablespoon, lightly toasted|
|Dill seed||1 Teaspoon|
To make dressing, blend oil and vinegar in a bowl.
Mix in remaining dressing ingredients.
Cover and refrigerate until needed.
Mix before serving.
Place pasta in bowl.
Toss with red onions and set aside.
Preheat grill over medium-high heat.
Brush cut side of zucchini with oil.
Grill 2 minutes per side; cut side of zucchini will brown slightly.
Remove from grill, slice, and add to pasta dish.
Brush haddock fillets and scallops with oil.
Grill haddock fillets 2 minutes per side.
Fish will be opaque and flake easily.
Remove to plate, flake, and add to pasta salad.
Grill scallops 2 1/2 minutes per side.
Remove from grill and add to salad.
Toss salad with shredded crab, sesame seeds, and dill.
Add dressing to taste.