Seafood Pasta Salad Recipe
Serves/Makes: 6 to 8
Ingredients:
- 4 ounces (113 g) frozen pink shrimps
- 4 ounces (113 g) scallops, into pieces
- 1 small carrot, sliced into 1/4-inch (6-mm) thick slices
- 2 ounces (56 g) small frozen peas
- 1 garlic clove, crushed (optional)
- 4 tablespoons (60 mL) French salad dressing
- 1/4 teaspoon (1 mL) basil
- 2 ounces (56 g) freshly sliced mushrooms
- 1 zucchini, cut into 2-inch (5-cm) long sticks
- 6 ounces (170 g) large spiral or rotini pasta
- 3 3/4 cups (940 mL) boiling water
- 1 teaspoon (5 mL) salt
- 1 tablespoon (15 mL) vegetable oil
- Salt and pepper, to taste
- Into a microwave-safe 5-cup (1.25-L) casserole, mix together carrot slices, small peas, crushed garlic and 3 tablespoons (45 mL) of the French salad dressing.
- Cover and microwave for 2 minutes on 'MAXIMUM', stirring at half-time reserve.
- Thaw shrimps, covered, for 1 1/2 to 2 minutes on 'MINIMUM', stirring at half-time.
- Leave to rest for 5 minutes rinse and drain.
- Arrange scallop pieces into a shallow dish sprinkle with basil.
- Cover scallops pieces with damp paper toweling microwave on 'MAXIMUM' for 1 to 1 1/2 minutes, until no longer translucent.
- Leave to rest for 2 minutes drain.
- Mix shrimps and scallops into mixed vegetables add mushroom slices and zucchini sticks.
- Cover and refrigerate for 1 hour.
- Into a 10-cup (2.5-L) microwave-safe casserole, mix together pasta, boiling water, salt and vegetable oil.
- Microwave for 12 to 13 minutes on 'MAXIMUM', until soft.
- Leave to rest for 10 minutes rinse under cold running water and drain.
- Transfer pasta into a salad bowl mix in vegetables/seafood mixture.
- Season with salt and pepper pour remaining French salad dressing all over salad.
- Mix, cover and refrigerate salad for at least 2 hours, before serving.
Notes:
Waiting time: 17 minutes
This recipe for Seafood Pasta Salad serves/makes: 6 to 8
Main Ingredient: Seafood Mix
Preparation Method: Salads
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