Lemony Seafood Pasta Salad


Recipe courtesy of Perfect One-dish Dinners by Pam Anderson

Serves 8

  • 1 large garlic clove, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon rice wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 lb bite-sized pasta, e.g. penne
  • 1 pound scallops
  • 1 pound (30 - 35 count) uncooked shrimp, peeled, deveined, halved lengthwise and cut into bite-sized pieces
  • 1 cup grape tomatoes, halved and lightly salted
  • 1/2 cup diced jarred roasted yellow peppers (roasted red may be substituted)
  • 4 ounces Feta cheese, crumbled
  • 1/4 cup fresh oregano, chopped
  • salt and freshly ground black pepper

Lemony Seafood Pasta Salad


Click image to enlarge.


Whisk garlic, lemon juice, mustard, vinegar, and light sprinkling of salt and pepper in Pyrex measuring cup. Slowly whisk in olive oil to make a thick dressing; set aside.

Meanwhile, bring 2 quarts of water and 1 tablespoon of salt to a boil in a large pot. Add pasta and cook until approaching al denté, about 10 minutes (follow package instructions). Add seafood to pasta and continue to cook until seafood is just opaque, a minute or two more. Drain (do not run under cold water) and pour onto a baking sheet to cool. Just before serving, mix pasta and seafood, tomatoes, roasted peppers, cheese, and oregano in a large bowl. Add dressing, toss to coat, and serve.

Note: This may be prepared in advance, chilled, and served cold if desired.


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