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Seafood Spinach Pasta Salad Recipe
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Dried mustard||1⁄4 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Chopped chives||3 Tablespoon|
|Spinach pasta||1 Pound, cooked according to package directions, drained (1 Package)|
|Red onion||1 Medium, thinly sliced|
|Zucchini||1 Medium, cut in half horizontally|
|Haddock fillets||3⁄4 Pound|
|Sea scallops||1⁄2 Pound|
|Extra virgin olive oil||4 Tablespoon|
|Shredded crab meat/Imitation crab meat||1⁄2 Pound|
|Sesame seeds||1 Tablespoon, lightly toasted|
|Dill seed||1 Teaspoon|
Serving size: Complete recipe
Calories 4645 Calories from Fat 2103
% Daily Value*
Total Fat 236 g362.4%
Saturated Fat 25.8 g128.9%
Trans Fat 0 g
Cholesterol 179.5 mg
Sodium 2949.3 mg122.9%
Total Carbohydrates 441 g147.2%
Dietary Fiber 32.3 g129.3%
Sugars 37.9 g
Protein 179 g357.1%
Vitamin A 72.6% Vitamin C 116.7%
Calcium 64.4% Iron 51.7%
*Based on a 2000 Calorie diet
Mix in remaining dressing ingredients.
Cover and refrigerate until needed.
Mix before serving.
Place pasta in bowl.
Toss with red onions and set aside.
Preheat grill over medium-high heat.
Brush cut side of zucchini with oil.
Grill 2 minutes per side; cut side of zucchini will brown slightly.
Remove from grill, slice, and add to pasta dish.
Brush haddock fillets and scallops with oil.
Grill haddock fillets 2 minutes per side.
Fish will be opaque and flake easily.
Remove to plate, flake, and add to pasta salad.
Grill scallops 2 1/2 minutes per side.
Remove from grill and add to salad.
Toss salad with shredded crab, sesame seeds, and dill.
Add dressing to taste.