The first time I made this seafood pasta salad it was for a birthday party I had for my 1-year-old daughter. That was in 1988. I’ve been holding on to the recipe for a long time because I adore seafood and love pasta salad. It’s attractive, filled with a mix of seafood, savory herbs, olives, and lemony vinaigrette. Bring it along with you to potlucks, picnics, or serve it at parties.
Enjoy this Recipe!
Seafood and Pasta Salad Pescara
- 1 LB pasta short penne, elbows, shells or swirls
- 3 cups mixed cooked seafood shrimp mussels, calamari, lobster, crab, whitefish, scallops (as available)
- 1/4 cup tomatoes fresh plum, diced and seeded
- 3 Tbsp basil fresh chopped
- 1/2 cup dill fresh finely chopped
- 1.2 cup shallots diced
- 2 Tbsp extra virgin olive oil
- 1/4 cup ripe olives diced
- 1/2 cup lemon juice freshly squeezed
- 1/4 cup Dijon Mustard
- 1 Tbsp vinegar white balsamic or red wine vinegar
- 1/2 cup Ripe Olives sliced
- 1/4 cup zucchini grated
- 1 Tbsp capers drained (optional)
- 1 Tbsp Pimentos (optional)
- Cook the pasta al dente according to package directions and drain
- Add the pasta to a large serving bowl and toss with cooked and cooled seafood, tomatoes, fresh herbs, shallots, capers, pimentos, chopped olives, and lemon juice.
- Add olive oil and toss.
- Mix the mustard and vinegar until smooth.
- Toss all of the ingredients again.
- Decorate the top of the mixture with ripe olive slices and grated zucchini
- Serve at room temperature or slightly chilled
You can make this Seafood Pasta Salad ahead of time and serve it cold along with a fine glass of chardonnay.
It’s best fresh out of the sea
I always try to find the freshest fish and shellfish available for this seafood salad. Sometimes I can find it at my local farmer’s market because I live near the Pacific coast. Fresh seafood makes all the difference.
But, I realize not everyone lives near the ocean and has access to fresh fish. Flash-frozen seafood will work especially if it’s wild-caught. Check the labels to see where it was caught and how it was processed. Combine any combination of mussels, clams, lobster, crab, shrimp, calamari, oysters, scallops, and fish of the day. Then, lightly steam or saute your catch and let it cool.
Do you like shellfish? What is your favorite? Please leave a comment below.