Pasta Seafood Salad Recipes

SEAFOOD PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
• While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
• In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

LINDA'S SEAFOOD PASTA SALAD

Steps:

• Cook pasta according to pkg. directions.
• Drain, and rinse in cold water.
• Immediately toss with lemon juice.
• Mix in the remaining ingredients.
• Chill for several hours.
• Serve on a bed a lettuce.

SEAFOOD MACARONI SALAD

Steps:

• Cook macaroni in boiling salted water until tender; drain and cool. In a large bowl, combine macaroni, shrimp, crabmeat, celery, onion and eggs; set aside. In a small bowl, mix the mayonnaise, pickle relish, mustard, vinegar and paprika. Add to macaroni mixture; toss lightly. Season with salt and pepper. Cover and chill.

SEAFOOD PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, salad dressing and hot pepper sauce. Stir in the crab, shrimp, broccoli, cauliflower and celery. , Drain pasta and rinse in cold water. Gently stir into shrimp mixture. Cover and refrigerate until serving.

PASTA SEAFOOD SALAD

Steps:

• Bring a large pot of salted water to boil, drop in the shrimp and scallops, cook for one minute, and drain immediately.
• Bring another large pot of salted water to boil. Cook the pasta as directed on the package, until tender but not mushy. Drain.
• Toss the cooked pasta and seafood in a large bowl (make sure they are both well drained).
• Add the peas (no need to cook them), red pepper, and onion, and toss.
• Place dressing ingredients (olive oil, basil leaves, lemon juice, salt, and pepper) in a food processor bowl fitted with a metal blade. Process until basil is very fine. Pour over the pasta/seafood mixture and mix well. Taste and add salt, pepper, and/or lemon juice as necessary.
• Place the salad in a serving bowl or mound it on a platter. Scatter with greek olives.
• Serve immediately, or cover and refrigerate. Salad tastes better when at room temperature, so if refrigerating until later, be sure to take it out of the fridge for 30 minutes before serving.

FRESH PASTA AND SEAFOOD SALAD

Steps:

• In 6-quart Dutch oven add white wine, mussels and clams and bring wine to boil over high heat. Cover and cook for 5 minutes, or just until mussels and clams open. Do not overcook. Remove from heat, strain and discard liquid and any mussels or clams that do not open.
• Cool slightly and when not too hot to touch, remove mussels and clams from shells and set aside.
• Bring large pot of salted water to rolling boil. Add pasta and cook just until tender but not soft. Drain.
• In large salad bowl combine warm pasta, oil and vinegar, mussels, clams, minced garlic, salt and pepper. Let marinate for 20 minutes before serving.
• Just before serving, coarsely chop basil and parsley and add to pasta. Toss gently and serve immediately.

SEAFOOD AND PASTA SALAD

Steps:

• Place 10 quarts of water in a large stockpot and bring to a rolling boil. Add the pasta and bring the water back to a boil (this will take about 5 minutes). Cook the pasta until done to your liking, but take care not to undercook it. Drain in a colander and cool under a spray of cold water. Drain again and toss in a container with 2 tablespoons of the olive oil. Cover and refrigerate.
• Wash the mussels carefully under cool water and place them in a large pot with the wine. Cover, bring to a boil and cook, covered, for 5 minutes, shaking the pan occasionally, until all the mussels have opened. Drain, reserving the cooking juices (about 1 1/2 cups) in a bowl. When cool enough to handle, shell the mussels, removing and discarding any beards. Set the mussels aside. Return the cooking juices to the saucepan, pouring them in slowly to avoid adding any sandy residue from the bottom of the bowl.
• Wash the scallops and cut them into 1/2-inch pieces. Cut each of the shrimp into 3 pieces. Add the scallops and shrimp to the saucepan containing the mussel cooking juices and bring to a boil. Remove from the heat and drain, again reserving the juices.
• In a large bowl, combine the scallops, shrimp and mussels. Set aside.
• For the herb sauce, place 1 cup of the reserved cooking juices and the herbs in the bowl of a food processor and process until pureed. Add the mustard, vinegar, mayonnaise or egg yolks, Tabasco and salt. Process until well mixed. With the machine running, add the remaining 2 cups of olive oil. Transfer the mixture to a large bowl and stir in the remaining 1 1/2 cups of shellfish cooking juices (adjust with water if necessary). The pasta, shellfish and sauce can all be prepared a day ahead and refrigerated until ready to assemble.
• Combine the pasta, shellfish and herb sauce. Mix well. To serve, arrange on large platters or in bowls for serving as part of a buffet.