Seafood Pasta Salad

Print Category Fusilli Thematic Stove   Less than 60 minutes.   Source dairygoodness Evaluation

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Seafood Pasta Salad Click to enlarge

ingredient

  • 1 1/2 cup (375 mL) fusilli
  • 16 medium-size cooked shrimp, shelled and deveined
  • 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

Italian Dressing

  • 1 1/2 tbsp (22 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 and pepper
  • 3/4 cup (175 mL) olive oil
  • 1 tbsp (15 mL) lemon juice

Italian Dressing

  1. In a small bowl, combine mustard, garlic, tarragon, vinegar and seasonings. Stir the oil in a stream while whisking. Repeat with the lemon juice.

Cook commentary

Servings: 4

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