Seafood Asparagus Pasta Salad From Del Monte Recipes

ASPARAGUS PASTA SALAD

Steps:

• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

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 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.

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.

EASY SEAFOOD PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the tri-color pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, 8 to 10 minutes. Rinse pasta under cold water until cool; drain.
• Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a large bowl until smooth. Add pasta, imitation crabmeat, peas, carrots, celery, green pepper, and onion; mix until evenly coated. Cover the bowl with plastic wrap and refrigerate to let flavors combine, at least 5 hours.

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.

ASPARAGUS PASTA SALAD

Steps:

• Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus with the remaining ingredients; toss to coat. Cover and refrigerate for 3-4 hours or overnight.

SEAFOOD AND ASPARAGUS MANICOTTI

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package.
• Meanwhile, in 2-quart saucepan, heat tomato sauce and wine to boiling over medium heat. Reduce heat to low; simmer 4 minutes. Remove from heat; stir in half-and-half. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the tomato sauce.
• In medium bowl, mix shrimp, imitation crabmeat, asparagus, tomatoes, cream cheese and 1/2 cup of the mozzarella cheese. Spoon about 1/4 cup seafood mixture into each pasta shell. Arrange in baking dish. Pour remaining tomato sauce evenly over shells.
• Cover dish with foil. Bake 25 to 30 minutes or until hot. Top with remaining 1 1/2 cups mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle with basil before serving.

SEAFOOD ASPARAGUS PASTA SALAD FROM DEL MONTE

Steps:

• Measure pasta, cook, drain, cool.
• Combine mayo, onions, seafood sauce, worcestershire sauce.
• Fold into seafood and asparagus.
• This is a zesty salad depending on how you mix the seafood cocktail sauce.
• Making your own seafood sauce with chinese chili-garlic puree will produce a potent dressing that will overpower the asparagus unless test-tasting is done and needed menu adjustments are made with added ketchup and mayo.
• Smokers prefer the chinese chili-garlic-puree while the more sensitive palate of the non-smoker might find the original coctail sauce based recipe is fine-- Several"victims" here have suggested adding horseradish sauce to the coctail sauce YMMV.
• Yodar.