Easy Seafood Pasta Salad

EASY SEAFOOD PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the tri-color pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, 8 to 10 minutes. Rinse pasta under cold water until cool; drain.
• Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a large bowl until smooth. Add pasta, imitation crabmeat, peas, carrots, celery, green pepper, and onion; mix until evenly coated. Cover the bowl with plastic wrap and refrigerate to let flavors combine, at least 5 hours.

PASTA SEAFOOD SALAD

Steps:

• Bring a large pot of salted water to boil, drop in the shrimp and scallops, cook for one minute, and drain immediately.
• Bring another large pot of salted water to boil. Cook the pasta as directed on the package, until tender but not mushy. Drain.
• Toss the cooked pasta and seafood in a large bowl (make sure they are both well drained).
• Add the peas (no need to cook them), red pepper, and onion, and toss.
• Place dressing ingredients (olive oil, basil leaves, lemon juice, salt, and pepper) in a food processor bowl fitted with a metal blade. Process until basil is very fine. Pour over the pasta/seafood mixture and mix well. Taste and add salt, pepper, and/or lemon juice as necessary.
• Place the salad in a serving bowl or mound it on a platter. Scatter with greek olives.
• Serve immediately, or cover and refrigerate. Salad tastes better when at room temperature, so if refrigerating until later, be sure to take it out of the fridge for 30 minutes before serving.

SEAFOOD PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
• While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
• In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

SEAFOOD MACARONI SALAD

Steps:

• Cook macaroni in boiling salted water until tender; drain and cool. In a large bowl, combine macaroni, shrimp, crabmeat, celery, onion and eggs; set aside. In a small bowl, mix the mayonnaise, pickle relish, mustard, vinegar and paprika. Add to macaroni mixture; toss lightly. Season with salt and pepper. Cover and chill.

SHRIMP PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

EASY SEAFOOD SALAD

Steps:

• Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
• Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.

EASY SHRIMP PASTA SALAD

Steps:

• Cook the pasta until it is Al Dente (follow directions on the box), drain and place in a mixing bowl.
• Add the shrimp, diced tomatoes, and green onions to the pasta while it is still hot. Pour in a little bit of the Italian dressing, sprinkle in some salt, and mix gently to combine the ingredients.
• Repeat another layer of Italian dressing and salt as desired, and mix the ingredients gently.
• Chill in the refrigerator for 5 minutes before serving.