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Seafood Pasta Salad
- Course Salads
- Prep. Time 15 mins
- Cooking Time 10 mins
- Yields 4 servings
Preparation
What You Need
1 1/2 cup
(375 ml)
fusilli
16
medium-size cooked shrimp, shelled and deveined8
8
large
cooked scallops, cut in halves
1
green bell pepper, chopped
2
green onions, chopped
1/4 cup
(50 ml)
sliced pitted
black olives
1/3 cup
(75 ml)
grated
Canadian Parmesan cheese
Fresh parsley
Italian Dressing:
1 1/2 tbsp
(20 ml)
Dijon mustard
1
garlic clove, crushed
1 tbsp
(15 ml)
chopped fresh tarragon
4 tbsp
(60 ml)
red wine vinegar
1 tsp
(5 ml)
Italian seasoning
Tabasco sauce, to taste
Worcestershire sauce, to taste
Salt
Pepper
3/4 cup
(175 ml)
olive oil
1 tbsp
(15 ml)
lemon juice
Instructions
Cook pasta until al dente. Drain and place in salad bowl. Toss with all other ingredients, except cheese.
Pour dressing over salad when ready to serve. Serve on bed of lettuce. Sprinkle with Canadian Parmesan cheese and garnish with fresh parsley.
Italian Dressing:
In a small bowl, combine mustard, garlic, tarragon, vinegar and seasonings. Stir the oil in a stream while whisking. Repeat with the lemon juice.
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