Seafood Pasta Salad With Tomatoes And Feta |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This seafood pasta salad is best when assembled at the last minute, toss and serve immediately Ingredients:
1 large garlic clove, minced |
3 tbs. lemon juice from 1 large lemon |
2 tbs. dijon mustard |
1 tb. rice wine vinegar |
salt and ground black pepper |
1/2 cup extra-virgin olive oil |
salad |
1/2 pound (half a box) bite-sized pasta, such as penne or small |
shells |
1 pound each uncooked bay scallops and salad shrimp (see note) |
1 cup grape tomatoes, halved and lightly salted |
1/2 cup roasted yellow peppers from a jar, cut into small dice |
4 ounces (about 3/4 cup) crumbled feta cheese |
1/4 cup chopped fresh oregano |
Directions:
1. Note: If you can't find salad shrimp, buy the smallest ones available and cut them into bite-sized pieces.
2. If you substitute frozen cooked shrimp, add them to boiling water at the last minute, then drain with scallops and pasta.
3. You can substitute red roasted peppers for the yellow.
4. For dressing: Whisk garlic, lemon juice, mustard, vinegar and a sprinkling of salt and pepper in a measuring cup.
5. Slowly whisk in olive oil to make a thick dressing.
6. Meanwhile, bring 2 quarts of water and 1 Tb. of salt to a boil in a large soup kettle.
7. Add pasta and, using package cooking times as a guide, cook until just tender.
8. Add seafood to pasta and continue to cook until seafood is just opaque, a few minutes longer.
9. Drain seafood and pasta, and spread out on a cookie sheet with a rim to cool and dry.
10. Prepare remaining ingredients.
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