Seafood And Pasta 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.

SUMMER SEAFOOD PASTA SALAD

Steps:

• Gather the ingredients.
• Cook the pasta until done but not overcooked. Cool under cold running water and drain well.
• In ​a large bowl, combine the drained pasta, seafood, shredded cheese, ranch dressing, peas, green and red bell pepper, onion, and carrot, if using. Toss gently but blend thoroughly.
• Refrigerate the salad for 3 to 4 hours. If the texture is dry, add more dressing. Top with the tomatoes and parmesan cheese.

SEAFOOD PASTA SALAD

Steps:

• Cook noodles as directed on package, then drain and cool them.
• Add onions, celery, green pepper, shrimp and imitation crabmeat and mix together well.
• Mix mayonnaise and French dressing together, then stir into mixture.
• Add Old Bay seasoning, parsley flakes, salt and pepper and stir well.
• Best if made ahead of time and refrigerated several hours or overnight.

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.

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.