Seafood Pasta Salad Recipe
Ingredients
| 1 10-ounce package dry pasta | ||
| 2 cups cooked seafood, skin and bones removed | ||
| Red onion | 1 Small, finely chopped | |
| 1 medium red, green or yellow bell pepper, chopped | ||
| Radishes | 5 , finely chopped | |
| 1 cup frozen green peas, defrosted | ||
| 1/4 cup minced fresh basil or 2 tablespoons dried basil | ||
| Minced parsley | 1/4 Cup (16 tbs) | |
| Olive oil | 3 Tablespoon (DRESSING) | |
| 1/4 cup herbed wine or white vinegar | ||
| Dijon Mustard | 1/2 Teaspoon (DRESSING) | |
| Salt | 1/4 Teaspoon (DRESSING) | |
| Ground black pepper | To Taste (DRESSING) | |
| Romaine lettuce head | 1 Small, rinsed (GARNISH) | |
| Tomatoes | 2 Small, cut into wedges (GARNISH) | |
Directions
Cook pasta according to package directions, omitting salt.
Drain and rinse under cold running water until pasta is cool.
In a large bowl, combine pasta, seafood, onion, pepper, radishes, peas, basil and parsley.
In a small bowl, mix together oil, vinegar, mustard, salt and pepper.
Add to the pasta mixture; toss lightly to combine.
Store refrigerated.
Serve at room temperature or chilled.
For an attractive presentation, line a serving bowl or a platter with lettuce, fill with pasta and top with tomato wedges.
Drain and rinse under cold running water until pasta is cool.
In a large bowl, combine pasta, seafood, onion, pepper, radishes, peas, basil and parsley.
In a small bowl, mix together oil, vinegar, mustard, salt and pepper.
Add to the pasta mixture; toss lightly to combine.
Store refrigerated.
Serve at room temperature or chilled.
For an attractive presentation, line a serving bowl or a platter with lettuce, fill with pasta and top with tomato wedges.
Chef
