Fresh Pasta And Seafood Salad

PASTA SEAFOOD SALAD

Pasta Seafood Salad image

This recipe is adapted from a Silver Palate cookbook; the main difference is that I took out the squid rings! I've been making it for 20 years. It's a delicious spring or summer dinner, and is a pretty company dish. Serve with a lettuce & tomato salad, and a loaf of crusty bread - sublime! It's easy to make, and is quick unless you have to shell the shrimp. You can use any type of pasta, but the small shells are best because when the salad gets mixed together, the peas nestle into the shells and look very cute!

Provided by appleydapply

Categories Summer

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb medium raw shrimp, shelled and deveined
1 lb bay scallop, rinsed
1/2 lb small shell pasta (or another interesting shape such as twists)
1 cup frozen tiny peas, thawed
1/2 cup diced sweet red pepper
1/2 cup purple onion, finely chopped
1/2 cup olive oil
1 cup fresh basil leaf
3 tablespoons lemon juice (freshly squeezed)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Greek olive

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.

Nutrition Facts : Calories 504.1, Fat 23, SaturatedFat 3.2, Cholesterol 140, Sodium 653.3, Carbohydrate 38.7, Fiber 3.7, Sugar 3.3, Protein 34.9

FRESH PASTA AND SEAFOOD SALAD

Fresh Pasta and Seafood Salad image

ALTHOUGH pasta has existed for years in French cuisine - 16th- century French cookbooks offer recipes for ravioli - its importance in the French diet evolved only recently. Today fresh pasta can be found at many cheese shops and charcuteries, while pasta appears on menus all over the country, in many cases replacing the potato as a side dish. In the kitchens at Tour d'Argent pasta is prepared fresh daily, while such restaurants as Rostang and Jamin include ravioli or pasta on the menu throughout the year. At Jules Verne, in the Eiffel Tower, the menu features a warm salad combining fresh fettuccine and sole in a light, creamy dressing, while at La Cantine des Gourmets goat cheese-filled ravioli floats in a rich duck stock, surrounded by slices of rosy duck and chunks of fresh artichoke hearts. This recipe comes from Colette Dejean of Chez Toutone, a small Left Bank restaurant.

Provided by Patricia Wells

Categories dinner, pastas, main course

Time 40m

Yield 4 servings as first course, 2 servings as main course

Number Of Ingredients 10

Ingredients

1/2 cup dry white wine
1 1/2 pounds (1 quart) mussels, thoroughly scrubbed in several changes of water and bearded
1 1/2 pounds (1 quart) clams, thoroughly scrubbed in several changes of water
10 ounces fresh fettuccine
1/4 cup olive oil
3 tablespoons best-quality red wine vinegar
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/2 cup or 1 bunch fresh basil leaves, washed and dried
1/2 cup or 1 bunch fresh parsley leaves, washed and dried

Steps:

In 6-quart Dutch oven add white wine, mussels and clams and bring wine to boil over high heat. Cover and cook for 5 minutes, or just until mussels and clams open. Do not overcook. Remove from heat, strain and discard liquid and any mussels or clams that do not open.
Cool slightly and when not too hot to touch, remove mussels and clams from shells and set aside.
Bring large pot of salted water to rolling boil. Add pasta and cook just until tender but not soft. Drain.
In large salad bowl combine warm pasta, oil and vinegar, mussels, clams, minced garlic, salt and pepper. Let marinate for 20 minutes before serving.
Just before serving, coarsely chop basil and parsley and add to pasta. Toss gently and serve immediately.

Nutrition Facts : @context http, Calories 650, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 21 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 3 grams, Sodium 1535 milligrams, Sugar 0 grams, TransFat 0 grams

SEAFOOD PASTA SALAD

Seafood Pasta Salad image

Something different that's great for picnics. My family begs for it all year!

Provided by flwrpwr60

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 5h35m

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ (8 ounce) packages tri-color pasta
3 stalks celery
1 pound imitation crabmeat
1 cup frozen green peas
1 cup mayonnaise
1 ½ tablespoons white sugar
2 tablespoons white vinegar
3 tablespoons milk
1 teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 22.3 mg, Fat 22.9 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 962.2 mg, Sugar 8.8 g

FRESH PASTA SHRIMP SALAD

Fresh Pasta Shrimp Salad image

Pasta and shrimp in a creamy dressing. We make a meal of this with french bread and a nice white wine. A nice addition is drained and rinsed black beans.

Provided by MizzNezz

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
1/2 cup plain yogurt
3/4 cup fresh basil, chopped
1/4 cup chopped scallion (white and green)
1 garlic clove, chopped
1 1/2 teaspoons red wine vinegar
1/2 lb medium pasta shell (cook al dente)
1 cup frozen peas
3/4 lb cooked cleaned shrimp (I use medium size)
1 cup avocado (small dice)

Steps:

In blender or food processor, puree the first 6 ingredients until smooth.
Pour into serving bowl.
Add cooked pasta, peas, shrimp, and avocado.
Toss to coat well.
Salt and pepper to taste.

Nutrition Facts : Calories 381.7, Fat 8.4, SaturatedFat 1.7, Cholesterol 111.1, Sodium 539.3, Carbohydrate 53.5, Fiber 6.2, Sugar 5, Protein 23

SEAFOOD PASTA SALAD

Seafood Pasta Salad image

This side dish's sweet dressing has a bit of kick that combines perfectly with the pasta, seafood and veggies. Elizabeth Halfman of Davenport, Iowa shares the recipe.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

8 ounces uncooked spiral pasta
1/2 cup mayonnaise
1/2 cup Thousand Island salad dressing
3 to 4 drops hot pepper sauce
1 package (8 ounces) imitation crabmeat, chopped
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1/2 cup diced celery

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, salad dressing and hot pepper sauce. Stir in the crab, shrimp, broccoli, cauliflower and celery. , Drain pasta and rinse in cold water. Gently stir into shrimp mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 253 calories, Fat 13g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 352mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

FRESH DILL PASTA SALAD

Fresh Dill Pasta Salad image

A nice twist to your standard shrimp salad. I made this recipe when I had tons of dill in my garden and needed something to do with it. Enjoy!

Provided by Krazykhat

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 2h20m

Yield 12

Number Of Ingredients 13

Ingredients

1 (8 ounce) package seashell pasta
1 cup mayonnaise
¼ cup sour cream
1 ½ tablespoons lemon juice
1 ½ tablespoons Dijon mustard
¼ cup chopped fresh dill weed
¼ teaspoon ground black pepper
2 (4 ounce) cans small shrimp, drained
½ cup chopped celery
½ cup chopped seeded cucumber
2 tomatoes, diced
3 tablespoons minced shallot
salt to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 16.8 g, Cholesterol 41.4 mg, Fat 16.4 g, Fiber 1 g, Protein 7.5 g, SaturatedFat 3 g, Sodium 192 mg, Sugar 1.7 g

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Fresh Pasta And Seafood Salad

PASTA SEAFOOD SALAD

FRESH PASTA AND SEAFOOD SALAD

SEAFOOD PASTA SALAD

Something different that's great for picnics. My family begs for it all year!

FRESH PASTA SHRIMP SALAD

Pasta and shrimp in a creamy dressing. We make a meal of this with french bread and a nice white wine. A nice addition is drained and rinsed black beans.

SEAFOOD PASTA SALAD

This side dish's sweet dressing has a bit of kick that combines perfectly with the pasta, seafood and veggies. Elizabeth Halfman of Davenport, Iowa shares the recipe.

FRESH DILL PASTA SALAD

A nice twist to your standard shrimp salad. I made this recipe when I had tons of dill in my garden and needed something to do with it. Enjoy!

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