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Seafood Pasta Salad

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Ingredients
  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)
  Salt To Taste
  Squid 1 Pound, cleaned
  Medium shrimp 1 Pound, peeled, deveined
  Scallops 1 Pound
  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
  Salt 3⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Seafood

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