Seafood Pasta Salad

$- 8 oz. rotini pasta - 1 cup cooked shrimp, peeled and deveined - 1 cup cooked scallops - 1/2 cup cherry tomatoes, halved - 1/4 cup black olives, sliced - 1/4 cup red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/2 cup cucumber, diced - 1/4 cup fresh parsley, chopped In this seafood pasta salad, rotini pasta serves as the base. It holds the dressing and adds a fun twist to each bite. Shrimp and scallops bring a sweet, briny flavor that pairs well with the fresh veggies. Cherry tomatoes add a burst of color and taste. Black olives give a slight saltiness. Red bell pepper and cucumber provide crunch. Finally, parsley adds freshness and a pop of green. - 1/3 cup olive oil - 2 tablespoons lemon juice - 1 teaspoon Dijon mustard - Salt and pepper to taste The dressing combines olive oil, lemon juice, and Dijon mustard. This blend gives the salad a zesty kick. You can adjust the salt and pepper to your liking. A good dressing ties all the flavors together. - Additional seafood (like crab or lobster) - Capers or artichoke hearts - Different types of pasta Feel free to get creative! You can add crab or lobster for extra richness. Capers or artichoke hearts can bring a unique taste. You can also swap rotini for any pasta you enjoy. For the Full Recipe, you can check out the detailed instructions and tips to make this salad a delight. To cook the rotini pasta, start by boiling water in a large pot. Add a pinch of salt to the water. When the water bubbles, add 8 oz. of rotini pasta. Stir the pasta to keep it from sticking. Cook for about 8-10 minutes, or until it's tender but still firm. Drain the pasta in a colander. To cool the pasta quickly, rinse it under cold water. This stops the cooking and keeps the pasta from getting mushy. After rinsing, set the pasta aside in a large mixing bowl while you prepare the dressing. For the dressing, grab a medium bowl. Whisk together 1/3 cup of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of Dijon mustard. Add salt and pepper to taste. This creates a bright and tangy flavor. You can also try variations in the dressing. For a creamier twist, mix in a tablespoon of mayonnaise. If you like spice, add a dash of hot sauce. The dressing can be adjusted to fit your taste. Now it’s time to mix everything. Add the cooled rotini pasta to the bowl. Next, include the cooked shrimp, scallops, halved cherry tomatoes, sliced black olives, diced red bell pepper, chopped red onion, diced cucumber, and fresh parsley. Drizzle the dressing over the salad and toss gently. Make sure everything is coated well. Cover the bowl and refrigerate the salad for at least 30 minutes. This helps the flavors blend together nicely before serving. When you pick seafood, you can choose between fresh and frozen. Fresh seafood often tastes better. It can be a bit pricier. Frozen seafood is good too. It lasts longer and is often just as tasty. At the seafood market, look for bright eyes and clear skin. Smell it; it should smell like the ocean, not fishy. Ask the person behind the counter about when it was caught. Fresh seafood is key to a great seafood pasta salad. Using herbs and spices can boost the flavor. Fresh parsley adds a nice touch. You might also try dill or basil. A little garlic can make it pop. Balancing acidity and sweetness is important. Lemon juice adds a nice acidity. You can add a touch of honey for sweetness. Mix these to find your favorite taste. Pair your salad with side dishes like garlic bread or a light green salad. A crisp white wine or sparkling water will also go well. For garnishing, add lemon wedges on the side. Sprinkle extra fresh parsley on top for a pop of color. This makes your dish look as good as it tastes. For the full recipe, check out Seafood Pasta Salad Delight. {{image_2}} You can easily make a seafood-free salad. Swap out seafood for hearty veggies. Here are some great options: - Chickpeas: They add protein and a nice bite. - Avocado: Creamy and rich, it makes the salad smooth. - Bell Peppers: Use a mix of colors for a fun look. - Zucchini: Add diced or spiralized zucchini for crunch. - Spinach: Fresh spinach adds a nice touch of green. These swaps bring flavor and texture. You still get a satisfying meal without seafood. You can mix up the seafood to keep things fresh. Here are some ideas: - Crab: Adds sweetness and a delicate flavor. - Calamari: Provides a chewiness that some love. - Lobster: For a touch of luxury. - Tuna: Canned tuna works well and is easy to find. Regional flavors can change your salad too. In Italy, you might find this dish with pesto. In Greece, use feta and olives for a Mediterranean twist. The dressing can change your dish's whole vibe. Here are some ideas: - Creamy Dressing: Mix yogurt or sour cream for a rich taste. - Spicy Dressing: Add chili flakes or hot sauce for a kick. - Herbed Vinaigrette: Use fresh herbs to brighten the flavor. You can customize the dressing to fit your diet. If you're vegan, try a simple olive oil and lemon mix. Want a low-fat option? Use less oil and more vinegar. For the full recipe, check out the details above. To keep your seafood pasta salad fresh, use airtight containers. Glass or plastic containers work well. Make sure to seal them tightly. Store the salad in the fridge. It stays good for about 3 days. The flavors will meld, making it taste even better! If you want to freeze the salad, follow these steps: 1. Place the salad in a freezer-safe container. 2. Leave some space at the top for expansion. 3. Seal the container tightly. To serve, move the salad to the fridge to thaw overnight. This makes sure the texture stays good. Reheating seafood pasta salad can be tricky. It’s best served cold. If you want to warm it, do this: - Use the microwave on low heat. - Heat in short bursts, stirring often. Always check the temperature. Seafood should reach 145°F for safety. Enjoy your meal! Yes, you can make seafood pasta salad ahead of time. I recommend making it a few hours in advance. This allows the flavors to blend well. If you need to prepare it a day before, store it in the fridge. Use an airtight container to keep it fresh. For this seafood pasta salad, I love using shrimp and scallops. They work great together. You can also try crab or lobster for a richer taste. When buying seafood, choose fresh or frozen, depending on what you find. Look for brands that are known for quality. Always check for freshness and proper storage. To keep pasta from getting soggy, cook it al dente. This means it should still have a firm bite. After cooking, rinse the pasta under cold water. This stops the cooking process and cools it quickly. Store the salad in the fridge and cover it well. Avoid letting it sit too long before serving. This seafood pasta salad is simple and colorful. We covered key ingredients like rotini, shrimp, and scallops. You learned how to make a tasty dressing and the best ways to mix everything. Also, we explored serving ideas and how to tweak the recipe for your taste. In the end, this dish is versatile and fun. You can make it your own while keeping it fresh. Enjoy creating your perfect seafood pasta salad!$

Make your mealtime unforgettable with this seafood pasta salad delight! Packed with shrimp, scallops, vibrant veggies, and a zesty dressing, this dish is perfect for any occasion. In just 15 minutes of prep, you can whip up a refreshing salad that’s not only delicious but visually stunning.

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Ingredients

8 oz. rotini pasta

1 cup cooked shrimp, peeled and deveined

1 cup cooked scallops

1/2 cup cherry tomatoes, halved

1/4 cup black olives, sliced

1/4 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup cucumber, diced

1/4 cup fresh parsley, chopped

1/3 cup olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions

Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool. Set aside in a large mixing bowl.

In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create a tangy dressing.

Add the cooked shrimp, scallops, cherry tomatoes, black olives, red bell pepper, red onion, cucumber, and parsley to the bowl with the pasta.

Drizzle the dressing over the salad and toss gently until everything is well combined and coated with the dressing.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad a gentle toss and taste for seasoning; add more salt and pepper if necessary.

Prep Time: 15 min | Total Time: 45 min | Servings: 4

- Presentation Tips: Serve the salad in a large, colorful bowl garnished with lemon wedges and additional fresh parsley on top for a vibrant presentation.