Lemony Seafood Pasta Salad

Salad

Recipe courtesy of Perfect One-dish Dinners by Pam Anderson

Serves 8

Ingredients: 
  • 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.

Method: 

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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