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- 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 extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon Dijon mustard - Sea salt and freshly cracked black pepper, to taste When I make seafood pasta salad, I focus on fresh and tasty ingredients. The rotini pasta gives a nice twist and holds the dressing well. I love using shrimp and scallops for their sweet and savory taste. The halved cherry tomatoes add a burst of color and flavor. Black olives give a nice briny touch that balances the salad. For extra crunch and freshness, I add diced red bell pepper, red onion, and cucumber. Each brings a different texture and flavor. Fresh parsley brightens up the salad and adds a pop of green. The dressing is simple but full of flavor. I mix olive oil, lemon juice, and Dijon mustard. A good pinch of sea salt and cracked black pepper makes it perfect. This dressing ties all the ingredients together beautifully. You can find the full recipe above, and I hope you enjoy making this dish as much as I do! First, cook your rotini pasta. Follow the package instructions closely. This usually takes about 8-10 minutes. You want the pasta to be al dente, meaning it should still have a slight bite. Once cooked, drain the pasta in a colander. To cool it down, rinse it under cold water for a few seconds. This step helps to stop the cooking process and keep the pasta from sticking together. After rinsing, let it drain well and transfer it to a large bowl. Now, let’s make the dressing. In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Add in the Dijon mustard, sea salt, and freshly cracked black pepper. Whisk until you see a smooth blend. This dressing will bring all the flavors together and add a nice tang to the salad. Next, it's time to combine everything! Gently add the cooled pasta to your large mixing bowl. Then, add the cooked shrimp, scallops, halved cherry tomatoes, sliced black olives, diced red bell pepper, finely chopped red onion, diced cucumber, and chopped fresh parsley. Pour your dressing over this mix. Using a large spoon, toss everything together gently. Make sure all ingredients are coated well with the dressing, but be careful not to break the seafood. Cover the bowl and place it in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld beautifully. - Always cook shrimp and scallops until they are firm and opaque. - Use fresh ingredients like ripe tomatoes and crisp cucumbers for the best flavor. - For a tangy taste, add more lemon juice to the dressing. - Try using a yogurt-based dressing for a creamy twist. - Serve the salad in a large, colorful bowl for a fun look. - Garnish with lemon slices and fresh parsley for a pop of color. With these tips, your seafood pasta salad will shine at any gathering. For the complete recipe, check out the Full Recipe section. {{image_4}} You can swap shrimp and scallops for other seafood options. Try using crab meat or canned tuna. Both add great flavor and texture. For a fun twist, use smoked salmon. If you prefer something different, consider a mix of clams or mussels. They bring a unique taste to your salad. If you're looking for vegetarian alternatives, try roasted chickpeas or marinated artichokes. These options add a hearty element to your dish. You can also use tofu for added protein. It absorbs dressings well and adds a nice texture. Different pasta shapes can make your salad more interesting. Rotini is great, but you could try bowtie or penne pasta. These shapes hold the dressing well and are fun to eat. For a light option, use whole wheat pasta. It offers more fiber and nutrients. If you need gluten-free options, look for rice or quinoa pasta. These alternatives work well and keep the dish light. They cook similarly to regular pasta, so no need to worry about texture. Adding different herbs and spices can elevate your seafood pasta salad. Fresh basil or dill can add a nice twist. You can also sprinkle in some red pepper flakes for a bit of heat. Just a pinch can make a big difference. Incorporating additional vegetables or ingredients can enhance the flavors even more. Try adding avocado for creaminess or arugula for peppery notes. You can also mix in some capers for a briny flavor. Each option brings new layers to your meal. For the full recipe, check out the Seafood Pasta Salad Delight! To keep your seafood pasta salad fresh, place it in an airtight container. This helps maintain its taste and texture. Make sure to refrigerate the salad within two hours of serving. Seafood pasta salad lasts about three days in the fridge. Always check for signs of spoilage before eating leftovers. If it smells off or looks strange, it’s best to toss it. You can freeze seafood pasta salad, but it may change in texture. The seafood might become rubbery when thawed. To freeze, place it in a freezer-safe container. Make sure to leave some space for expansion. When ready to eat, thaw it in the fridge overnight. After thawing, give it a good stir to mix the ingredients. If the salad seems dry, add a little olive oil or lemon juice to freshen it up. For the full recipe, refer to the detailed instructions above. How long does seafood pasta salad take to prepare? This salad takes about 15 minutes to prep and 30 minutes to chill. So, plan for around 45 minutes total. You can enjoy this fresh dish in no time. Can I use frozen seafood for this recipe? Yes, frozen seafood works well! Just thaw it first and pat it dry. This helps keep the salad from becoming watery. What sides pair well with seafood pasta salad? Great sides include crusty bread, green salad, or grilled veggies. They complement the flavors nicely without overwhelming the dish. Is this recipe gluten-free? No, this recipe is not gluten-free because of the rotini pasta. However, you can use gluten-free pasta to make this dish suitable for gluten-free diets. Can I make this salad a day in advance? Yes, you can! Making it a day ahead lets the flavors blend better. Just keep it covered in the fridge until you serve it. Tips for making it dairy-free or low-carb To make it dairy-free, simply skip any cheese. For a low-carb version, use spiralized zucchini or cauliflower rice instead of pasta. Suggestions for allergen-friendly versions If you have shellfish allergies, try using chicken or tofu. You can also skip the seafood altogether and add more veggies for a fresh twist. For the full recipe, check out the details above! In summary, we explored the key ingredients and preparation steps for a delicious seafood pasta salad. I shared tips for perfecting the dish and ways to customize it. You can make it your own with different seafood or pasta shapes. This salad is not just tasty but also easy to store. With proper care, your leftovers will last. Enjoy making this dish, whether for a gathering or a simple meal at home. It’s versatile, fresh, and sure to please everyone at your table.

Seafood Pasta Salad

Dive into a refreshing Seafood Pasta Salad Delight that's perfect for any occasion! This vibrant dish features rotini pasta tossed with succulent shrimp, scallops, and crisp veggies, all coated in a zesty dressing. In just 45 minutes, you can prepare a meal that's not only delicious but also stunningly presented. Click through to explore the full recipe and elevate your summer gatherings with this delightful seafood salad!
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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 extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

Sea salt and freshly cracked black pepper, to taste

Instructions
 

Begin by cooking the rotini pasta according to the package directions until al dente. Drain the pasta and immerse it in cold water briefly to stop the cooking process. This will cool it down and help prevent sticking. Once cool, drain again and transfer the pasta to a large mixing bowl.

    In a separate small bowl, prepare your dressing by whisking together the extra virgin olive oil, fresh lemon juice, Dijon mustard, a generous pinch of sea salt, and freshly cracked black pepper. Whisk until you achieve a smooth and well-combined dressing.

      To the bowl of cooled pasta, gently add the cooked shrimp, scallops, halved cherry tomatoes, sliced black olives, diced red bell pepper, finely chopped red onion, diced cucumber, and chopped fresh parsley.

        Pour the tangy dressing over the seafood and vegetables. Using a large spoon or spatula, carefully toss the mixture to ensure all ingredients are evenly coated with the dressing, but do so gently to prevent breaking up the seafood.

          Cover the bowl with plastic wrap or a lid, and place it in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld beautifully, enhancing the overall taste of the salad.

            Just before serving, give the salad a light toss to redistribute the dressing and taste for seasoning. Adjust with more salt and pepper, if desired.

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

                - Presentation Tips: For an eye-catching presentation, serve the salad in a large, vibrant bowl. Garnish with fresh lemon wedges and sprinkle extra parsley on top for a lovely pop of color. Consider adding a few whole shrimp around the edge for a decorative touch.