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Seafood Pasta Salad

Seafood and Pasta Salad Pescara

Rebecca Forstadt Olkowski
A stunning pasta salad that's perfect for parties or picnics
Course pasta
Cuisine Italian


  • 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