Seafood Pasta Salad Recipe
Ingredients
| Pesto Vinaigrette | ||
| Pasta package | 1 | |
| Water | ||
| Salt | To Taste | |
| Squid | 1 Pound, cleaned | |
| 1 lb. small to medium shrimp, peeled, deveined | ||
| Scallops | 1 Pound | |
| Frozen green peas | 1 Cup (16 tbs) | |
| Diced red bell pepper | 1 Small, sliced | |
| 1/2 small red onion, thinly sliced, separated into rings | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Black pepper salt | 1 To taste | |
| 2/3 cup loosely packed basil leaves or 1-1/2 tablespoons dried leaf basil and 2/3 cup parsley sprigs | ||
| Olive oil | 2/3 Cup (16 tbs) (Pesto Vinaigrette:) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated (Pesto Vinaigrette:) | |
| Wine vinegar | 2 Tablespoon (Pesto Vinaigrette:) | |
| Garlic | 2 Clove (5gm), minced (Pesto Vinaigrette:) | |
| Salt | 3/4 Teaspoon (Pesto Vinaigrette:) | |
| Sugar | 1/2 Teaspoon (Pesto Vinaigrette:) | |
Directions
Prepare Pesto Vinaigrette; set aside.
Cook pasta in boiling salted water following package directions; drain.
Rinse with cold water; drain again.
Cut squid bodies in 1/4-inch crosswise slices.
Trim long tentacles; cut tentacles crosswise in halves or quarters.
Bring a kettle of salted water to a boil.
Add squid; bring water back to a simmer.
Cook 3 minutes.
Use a slotted spoon to remove squid; drain on paper towels.
Bring water to a boil again; add shrimp.
Cook 2 to 3 minutes or until shrimp become firm and turn pink.
Use slotted spoon to remove shrimp; drain on paper towels.
Add scallops to simmering water.
Cook 1 to 2 minutes or until scallops become firm and opaque.
Use slotted spoon to remove scallops; drain on paper towels.
Seafood and pasta should be free of excess water.
In a large bowl, combine cooked pasta, cooked seafood, uncooked peas, bell pepper or pimientos, onion and Parmesan cheese.
Pour Pesto Vinaigrette over salad; toss to distribute.
Taste and adjust seasonings, adding salt and black pepper to taste
Cook pasta in boiling salted water following package directions; drain.
Rinse with cold water; drain again.
Cut squid bodies in 1/4-inch crosswise slices.
Trim long tentacles; cut tentacles crosswise in halves or quarters.
Bring a kettle of salted water to a boil.
Add squid; bring water back to a simmer.
Cook 3 minutes.
Use a slotted spoon to remove squid; drain on paper towels.
Bring water to a boil again; add shrimp.
Cook 2 to 3 minutes or until shrimp become firm and turn pink.
Use slotted spoon to remove shrimp; drain on paper towels.
Add scallops to simmering water.
Cook 1 to 2 minutes or until scallops become firm and opaque.
Use slotted spoon to remove scallops; drain on paper towels.
Seafood and pasta should be free of excess water.
In a large bowl, combine cooked pasta, cooked seafood, uncooked peas, bell pepper or pimientos, onion and Parmesan cheese.
Pour Pesto Vinaigrette over salad; toss to distribute.
Taste and adjust seasonings, adding salt and black pepper to taste
Chef
