Seafood Pasta Salad
User Reviews
5
Seafood Pasta Salad
Description
Cooked al dente penne pasta is cooled and combined with broccoli florets blanched until tender-crisp, maintaining their bright green color. Grape tomatoes, diced red bell pepper, and sliced scallions add fresh, crisp notes. The seafood component includes about 1½ cups of cooked shrimp, crab, or lobster, folded in gently.
The dressing features mayonnaise combined with Italian salad dressing and grated Parmesan cheese, coating the ingredients evenly for a creamy and tangy finish. Chilling before serving allows flavors to meld.
This pasta salad serves eight generously and works well for potlucks or meals that benefit from a cool, hearty side. Components like the pasta and broccoli can be prepared ahead and stored refrigerated to save time.
Ingredients
- 1 pound penne pasta (see note 1)
- 1 cup broccoli chopped (see note 2, florets
- 1/2 cup mayonnaise
- 1/4 cup Italian salad dressing (see note 3)
- 2 tablespoons Parmesan Cheese grated (see note 4, freshly grated
- 1 (8 or 10 ounce) package grape tomatoes halved lengthwise
- ½ cup red bell pepper diced
- ½ cup scallions sliced
- 1 ½ cups Shrimp crab, and/or lobster, chopped (see note 5, cooked
Instructions
- In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook according to package directions for al dente (usually 8 to 12 minutes depending on the exact noodle). Drain well and rinse with cold water.
- Meanwhile, bring 2 quarts water and 1 teaspoon salt to boil. Fill a medium bowl with cold water and ice. Add the broccoli and blanch until bright green and tender-crisp, about 3 minutes. Transfer to the ice water to stop the cooking, then drain well.
- In a large bowl, whisk together mayonnaise, Italian dressing, and Parmesan cheese. Stir in pasta, tomatoes, bell pepper, and scallions. Carefully fold in crab and stir until evenly coated. Cover and chill until serving time.
Notes
- Penne pasta can be substituted with rotini, farfalle, macaroni, or other small pasta shapes.
- Blanch broccoli to soften it slightly and preserve a bright green color.
- Italian dressing can be homemade with olive oil, vinegar, Parmesan, lemon juice, honey, spices, or store-bought may be used.
- Use freshly grated Parmesan cheese rather than pre-grated for best flavor.
- Seafood options include cooked shrimp, imitation crab, lump crabmeat, or chunks of lobster totaling about 1 pound.
- Leftovers store covered in the refrigerator for up to 4 days.
- Noodles and blanched broccoli can be prepared 1-2 days in advance and stored refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 256mg | 11% |
| Potassium | 226mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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