Pasta salad recipe with seafood

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In case you haven't noticed, this classic summer pasta salad recipe definitely takes a higher level at parties. But if you're looking for other fun salads that are perfect for barbeques and picnics, look no further – the best macaroni salad is just a click away, just like Baby Bok Choy salad made with ramen noodles or a seven layer salad for end everything. other salads layered.

Seafood pasta salad ingredients:

Feel free to change it, but this classic southern recipe requires:

Macaroni. You can use any type of small pasta you prefer: rotini, fusilli, farfalle, bow tie, penne. Have fun!

Parmesan. The grated Parmesan cheese adds soil to the pasta salad. Do it yourself or buy it already grated in the store. No one will be wiser.

Seafood. Cold poached shrimp, pieces of surimi crab (imitation), pieces of crabmeat, or poached lobster (gasp!), Cut into pieces. This is your party; Make it fabulous!

Italian salad dressing. Your favorite vinaigrette bottle at the grocery store, or my favorite homemade recipe.

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Mayonnaise. Hellman’s or Best Foods are excellent options.

Grape tomatoes They are cut in half lengthwise.

Broccoli. Vibrant blanched broccoli adds color and flavor.

Red pepper. Any bell pepper you have works, but I love the red for the contrast and a little sweetness.

Chives Whites, greens and everything.

How to blanch broccoli florets:

Broccoli is delicious in any salad, but even more so when it's just cooked through and bright green. Here we'll explain to you how to do it.

BTW, the technique works well on asparagus, green beans, sugar peas, snow peas, and even carrots.

  1. Heat 2 quarts of salted water until it boils. Fill a bowl with cold water and ice cubes. Keep this bowl close while the broccoli cooks.
  2. Place the broccoli in the boiling water (sometimes dropping the florets with a mesh sieve works very well, for easy extraction) and cook for 2 to 3 minutes, until the broccoli is bright green and tender but crisp.
  3. Drain (or lift with strainer) and immediately soak in ice cold water to stop cooking. Drain well so that the broccoli does not soak.

How to make seafood pasta salad:

  1. Magically easy! First things first, choose your pasta. Elbow macaroni, bow tie, rotini, small shells, whatever your favorite shape. Bring a large pot of salted water to a boil and pour in the pasta.
  2. Cook until pasta is al dente, about 8 to 12 minutes, depending on the shape of the pasta.
  3. Then you need to blanch the broccoli flowers and prepare the vegetables: tomatoes, peppers and chives.
  4. All that is left is the dressing. Whip up your favorite Italian vinaigrette, good mayonnaise and grated Parmesan cheese.
  5. Combine pasta, vegetables, and about 3/4 of salad dressing in large bowl. Finally, gently fold the seafood. Add more dressing if you think you need it and stir until everything is evenly covered. Serve immediately or store in the refrigerator until serving time.

Can you make seafood pasta salad in advance?

This salad is at its best when freshly dressed and incredibly juicy. Pasta can absorb the dressing and make the salad less juicy over time, so I really recommend that this be the time you plan to serve it.

However, that does not mean that you cannot prepare all the ingredients, prepare the pasta and prepare the salad dressing. Take everything to the party separately and dress it up on site.

Use the additional dressing to cool the salad in the middle of dinner.

How is seafood pasta salad stored?

This salad loves to be served cold, in a bowl of ice, or on fairly cold dishes.

Because this recipe uses mayonnaise, it must be refrigerated. The seafood salad will last 4 days in the refrigerator, if necessary. Store it in an airtight, covered container, or wrap the container in plastic wrap.

Type of American cuisine Preparation time: 10 minutes Cook time: 25 minutes Total time: 35 minutes Servings: 8 servings Calories: 373 kcal

  • 1 pound uncooked small pasta macaroni, rotini, small shells, etc.
  • 1 cup chopped fresh broccoli florets
  • ½ cup mayonnaise
  • ¼ cup Italian salad dressing
  • 2 tablespoons grated Parmesan cheese
  • 1 package (8 or 10 ounces) grape tomatoes halved lengthwise
  • ½ cup diced red bell pepper
  • ½ cup sliced ​​chives
  • 1 ½ cups chopped crab, shrimp, and / or lobster
  • Bring 4 quarts of water and 1 t of salt to a boil. Add pasta and cook according to package directions for a firm paste (1 minute pasta al dente, usually 8 to 12 minutes, depending on the exact noodles). Drain well and rinse with cold water.
  • Meanwhile, bring 2 quarts of water and 1 tsp. bring to a boil. Fill a medium bowl with cold water and ice. Bleach the broccoli quickly until it is bright green and tender and crisp, about 3 minutes. Drain and immediately immerse in ice water to stop cooking. Drain well.
  • In large bowl, mix mayonnaise, salad dressing, and Parmesan cheese. Add pasta, tomatoes, bell pepper, and chives. Carefully fold the crab over and stir until evenly covered. Chill to serve and refrigerate leftovers.


Calories :: 373kcal

With Salad Seafood Pasta Recipe

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