Pasta And Seafood Salad With Basil Recipe

Summary

Health IndexAverageCuisine
CourseInterest Group

Ingredients

 Shrimp1 Pound, shelled deveined
 Bay scallops1 Pound (Rinsed)
 Pasta1⁄2 Pound (Of Some Interesting Shape Shells, Spaghetti Twists, Corkscrews, Etc.)
 Peas1 Cup (16 tbs) (Defrosted If Frozen; Rinsed And Patted Dry If Fresh)
 Sweet red pepper1⁄2 Cup (8 tbs), diced
 Minced purple onion1⁄2 Cup (8 tbs)
 Olive oil1⁄2 Cup (8 tbs)
 Lemon juice4 Tablespoon
 Basil puree1⁄2 Cup (8 tbs)
 Ground black pepper To Taste
 Black olives1 Cup (16 tbs) (Kalamata Or Alfonso)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4125 Calories from Fat 1758

% Daily Value*

Total Fat 206 g316.2%

Saturated Fat 17.2 g86%

Trans Fat 0 g

Cholesterol 929.8 mg

Sodium 4897.1 mg204%

Total Carbohydrates 291 g97%

Dietary Fiber 17.5 g69.9%

Sugars 20.8 g

Protein 234 g468.6%

Vitamin A 173.6% Vitamin C 316.7%

Calcium 80.9% Iron 177.3%

*Based on a 2000 Calorie diet

Directions

Bring a large pot of salted water to a boil, drop in the shrimp and scallops, wait 1 minute, and drain immediately.
Cut the bodies of the squid into 1/2 inch rings.
Divide each cluster of tentacles into halves.
Bringanotherpotof salted water to a boil, drop in the squid, and simmer for 5 minutes.
Drain.
Bring a third pot of salted water to a boil.
Drop in the pasta, return to a boil, and cook until tender but not mushy.
Drain.
Be certain the seafood and pasta are well drained and free of any excess water.
Toss them together in a large bowl.
Add the peas (no need to cook them), red pepper and onion and toss again.
In a small bowl whisk together the olive oil, lemon juice and basil puree and season with salt and pepper.
Pour over the salad and toss well to distribute the dressing.
Taste and correct seasoning if necessary.
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