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For this seafood pasta salad, I use shrimp and calamari. Both add great flavor and texture. You can find cooked shrimp at most grocery stores. Make sure they are peeled and deveined. The calamari should be sliced into rings for easy eating. Together, they create a seafood mix that sings of the ocean. I like to use rotini pasta for this recipe. Its spiral shape holds the dressing well. You can also use fusilli or penne if you prefer. Just make sure to cook the pasta until al dente. This helps it stay firm when mixed with the seafood and veggies. The dressing is simple yet tasty. You will need mayonnaise, fresh lemon juice, garlic powder, and dried oregano. These ingredients blend to create a creamy and zesty sauce. Don't forget to add salt and black pepper for extra flavor. This dressing ties all the components together and keeps the salad fresh and bright. You can find the full recipe at the beginning of the article, which includes all the steps to make this delicious seafood pasta salad. First, bring a large pot of salted water to a boil. This step is key for flavor. Add 8 ounces of rotini pasta to the boiling water. Cook it based on the package instructions until it’s al dente. This means the pasta should be firm but cooked. Once it's done, drain the pasta in a colander. Rinse it under cold water to stop the cooking process. This keeps the pasta from getting mushy. Now, let’s focus on the seafood and veggies. Grab 1 cup of cooked shrimp and 1 cup of cooked calamari. If you haven’t cooked them yet, steam or sauté them until done. Slice the calamari into nice rings. In a large mixing bowl, combine the cooled pasta with the shrimp, calamari, and 1 cup of halved cherry tomatoes. Next, add 1/2 cup of sliced black olives, 1/4 cup of finely chopped red onion, and 1/4 cup of fresh parsley. Gently mix everything until it’s well combined and colorful. For the dressing, take a small bowl. Whisk together 1/2 cup of mayonnaise, 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano. Season with salt and black pepper to taste. Whisk until the dressing is creamy and smooth. Pour the dressing over the seafood and pasta mixture. Toss everything together with a spatula. Make sure all the ingredients are coated in that delicious dressing. Once done, you can find the full recipe within this section. To cook pasta just right, start with a big pot. Fill it with water and add salt. Use about 1 tablespoon of salt per quart of water. Bring the water to a boil before adding the rotini. This helps the pasta not stick. Cook the pasta until it's al dente, which means it’s firm but not hard. Drain the pasta in a colander. Rinse it with cold water to stop cooking. This keeps it from getting mushy. Adding flavor is key to a great seafood pasta salad. Fresh herbs, like parsley, make a big difference. They add a bright taste that lifts the dish. You can also mix in some lemon zest. This gives a nice, fresh aroma. If you like a little heat, consider adding red pepper flakes. They spice up the salad without overpowering the seafood. When serving your seafood pasta salad, presentation matters. Use a large, shallow bowl to show off the colors. Garnish with extra parsley and lemon wedges for a fresh look. This makes the dish more inviting. You can also serve it with crusty bread. It balances the meal and adds texture. For best results, chill the salad for at least 30 minutes before serving. This allows the flavors to blend well. For the full recipe, check out the Ocean Breeze Seafood Pasta Salad. {{image_4}} You can add seasonal vegetables to your seafood pasta salad. Fresh veggies boost flavor and nutrition. Try adding bell peppers, zucchini, or asparagus. These vegetables add crunch and color. You can also use peas or corn for sweetness. Just chop them small so they mix well. Remember to lightly steam firmer veggies to soften them a bit. This makes them easier to eat and blend with the pasta and seafood. Feel free to swap seafood based on your taste or what you have. You can use crab meat or scallops for a sweet flavor. If you want a more affordable option, canned tuna works great too. Just make sure to drain it well. You could also add mussels or clams for a briny touch. This gives your salad a unique twist. Mixing different seafood can make each bite exciting. The dressing can change the whole salad vibe. While the mayonnaise dressing is creamy, you can try a vinaigrette. A simple mix of olive oil, vinegar, and herbs adds brightness. You can use lemon juice or even a splash of lime juice for zest. For a spicy kick, add a pinch of red pepper flakes. This keeps the salad fresh and lively. You can always adjust the dressing to match your mood or meal theme. To keep your seafood pasta salad fresh, store it in an airtight container. This helps prevent air and moisture from spoiling the dish. Before sealing, ensure the salad has cooled completely. It’s best to refrigerate it right after serving. If you have leftover dressing, store it separately to maintain the salad's texture. When stored properly, seafood pasta salad lasts about 3 days in the fridge. After that, the seafood may start to lose its taste and texture. Always check for any off smells or changes in color before eating leftovers. Trust your senses to know when it’s time to toss it. I recommend avoiding freezing seafood pasta salad. Freezing changes the texture of the seafood and pasta. If you must freeze it, do so without dressing. When you thaw it, the pasta may become mushy, and seafood might not taste fresh. Instead, enjoy it fresh or store it in the fridge for up to three days. Feel free to check out the Full Recipe for tips on how to make this delightful dish! For seafood pasta salad, I recommend using rotini pasta. Its spiral shape holds the dressing well and adds texture. You can also try penne or farfalle if you prefer. These types of pasta work great with seafood and veggies. They create a delightful bite that makes each forkful enjoyable. Yes, you can make this salad vegetarian. Just replace the seafood with more veggies or beans. Try using chickpeas, artichokes, or bell peppers for added flavor and protein. You can keep the rest of the recipe the same, making it just as fresh and colorful. This way, it stays tasty while fitting your dietary needs. To make a lighter dressing, swap mayonnaise for Greek yogurt. This change adds creaminess while cutting fat. You can also mix in a little olive oil or vinegar for extra flavor. Adding herbs like dill or basil can brighten up the taste. This lighter dressing keeps the salad refreshing and guilt-free. For the full recipe, check the details above! This blog post covered essential elements for making a delicious seafood pasta salad. We explored key seafood components, pasta types, and dressing ingredients. You learned how to cook pasta, prepare seafood, and make a tasty dressing. Also, I shared tips to enhance flavor and different serving ideas. Experiment with seasonal veggies or alternative seafood to keep things fresh. Storing tips help your leftovers stay tasty longer. Embrace the joy of crafting your version of this dish.

Seafood Pasta Salad

Dive into the flavors of summer with this delicious Ocean Breeze Seafood Pasta Salad! Featuring succulent shrimp, tender calamari, and a zesty dressing, this easy-to-make recipe is perfect for picnics, gatherings, or a refreshing dinner. Discover how to create this vibrant dish that will impress your family and friends. Click to explore the full recipe and enjoy a taste of the ocean in every bite!
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Ingredients
  

8 ounces rotini pasta

1 cup cooked shrimp, peeled and deveined

1 cup cooked calamari, sliced into rings

1 cup cherry tomatoes, halved

1/2 cup black olives, sliced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped (plus extra for garnish)

1/2 cup mayonnaise

2 tablespoons freshly squeezed lemon juice

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and black pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Once cooked, drain and transfer the pasta to a colander. Rinse thoroughly under cold water to stop the cooking process and cool the pasta.

    Combine the Ingredients: In a large mixing bowl, add the cooled rotini pasta, cooked shrimp, sliced calamari, halved cherry tomatoes, sliced black olives, chopped red onion, and chopped fresh parsley. Gently mix the ingredients until evenly distributed.

      Make the Dressing: In a separate small bowl, whisk together the mayonnaise, freshly squeezed lemon juice, garlic powder, dried oregano, salt, and black pepper. Whisk until the mixture is creamy and well combined.

        Dress the Salad: Pour the prepared dressing over the seafood and pasta mixture. Carefully toss everything together with a spatula or large spoon until all ingredients are evenly coated with the dressing.

          Chill the Salad: Cover the salad bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together beautifully.

            Final Touches: Before serving, remove the salad from the fridge and give it a gentle toss. Taste and adjust seasoning with additional salt and pepper if necessary.

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6

                - Presentation Tips: Serve this vibrant salad in a large, shallow bowl. Garnish with extra chopped parsley and lemon wedges around the edge for a fresh, appealing touch. Enjoy the taste of the ocean with every bite!