Seafood and Pasta Salad
A stunning pasta salad that's perfect for parties or picnics
Ingredients
- 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)
Instructions
- 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