Seafood Pasta Salad
|Pesto vinaigrette||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Spiral pasta||12 Ounce (1 Package)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Squid||1 Pound, cleaned|
|Medium shrimp||1 Pound, peeled, deveined|
|Green peas||1 Cup (16 tbs) (Fresh / Frozen, Tiny)|
|Red bell pepper/1 jar, 2 ounce sliced pimientos||1 Small, diced|
|Thinly sliced onion||1⁄2 Small, separated into rings|
|Freshly grated parmesan cheese||3⁄4 Ounce (1/4 Cup)|
|Black pepper||To Taste|
|Basil leaves/1 1/2 tablespoons dried leaf basil and 2/3 cup parsley sprigs||2⁄3 Cup (10.67 tbs), loosely packed|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Freshly grated parmesan cheese||1 Ounce (1/3 Cup)|
|Red wine vinegar||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
Prepare Pesto Vinaigrette; set aside.
Cook pasta in boiling salted water following package directions; drain.
Rinse with cold water; drain again.
Cut squid bodies in 1/4-inch crosswise slices.
Trim long tentacles; cut tentacles crosswise in halves or quarters.
Bring a kettle of salted water to a boil.
Add squid; bring water back to a simmer.
Cook 3 minutes.
Use a slotted spoon to remove squid; drain on paper towels.
Bring water to a boil again; add shrimp.
Cook 2 to 3 minutes or until shrimp become firm and turn pink.
Use slotted spoon to remove shrimp; drain on paper towels.
Add scallops to simmering water.
Cook 1 to 2 minutes or until scallops become firm and opaque.
Use slotted spoon to remove scallops; drain on paper towels.
Seafood and pasta should be free of excess water.
In a large bowl, combine cooked pasta, cooked seafood, uncooked peas, bell pepper or pimientos, onion and Parmesan cheese.
Pour Pesto Vinaigrette over salad; toss to distribute.
Taste and adjust seasonings, adding salt and black pepper to taste