Pasta Seafood Salad
November 02, 2015
"Yep! Another seafood salad. This one is from "KCTS Cooks-Favorite Recipes" cookbook. Sent in by Carol out of Seattle. She says this is one of her favorite pasta salads. She has brought this salad to lots of potlucks and it has always been a great hit! I haven't tried it yet so if you do, please let me know how it turns out."
- Serving Size: 1 (188.7 g)
- Calories 336.1
- Total Fat - 9.4 g
- Saturated Fat - 2.5 g
- Cholesterol - 172.3 mg
- Sodium - 1171.3 mg
- Total Carbohydrate - 40.2 g
- Dietary Fiber - 4.8 g
- Sugars - 2.2 g
- Protein - 23.2 g
- Calcium - 172.7 mg
- Iron - 0.8 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Marinate shrimp, onion, celery, salt and lemon pepper in the Italian dressing in a large salad bowl.
Cook the pasta in boiling water, to which a dollop of cooking oil has been added, for 3 to 4 minutes.
Rinse with cold water to stop the cooking.
Toss together the pasta and marinate mixture.
Add mayonnaise, lemon juice and Parmesan cheese.
Toss salad; sprinkle more cheese on top.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to select fresh shrimp for the best flavor.
- For a more flavorful salad, use freshly grated Parmesan cheese.
- Replace the shrimp with cooked chicken for a more budget-friendly option. The benefit of this substitution is that it is a cheaper alternative that still provides a good source of protein.
- Replace the Italian dressing with a vinaigrette for a lighter version. The benefit of this substitution is that it reduces the amount of fat and calories in the dish while still providing a flavorful and zesty taste.
Vegetarian Variation Replace the cooked shrimp with 1 can (14-ounce) of chickpeas or 1 1/2 cups cooked white beans. Use a vegan mayonnaise and Italian dressing to make this variation vegan.
RECOMMENDED DISH DESCRIPTION: Garlic bread is the perfect accompaniment to this Pasta Seafood Salad. The garlicky flavor of the bread complements the flavors of the salad and adds a crunchy texture. Plus, it's easy to make and takes minutes to prepare - perfect for a quick and tasty side dish!
Tomato and Mozzarella Salad: Tomato and mozzarella salad is a perfect side dish to the Pasta Seafood Salad. The tomatoes and mozzarella provide a fresh, light flavor that complements the heavier flavors of the seafood salad. Plus, it's easy to make and requires minimal preparation - perfect for a quick and tasty side dish!
Q: How much angel hair pasta should I use?
A: 8 to 10 ounces of dry angel hair pasta should be used for this recipe.
Q: What is the best way to cook angel hair pasta?
A: The best way to cook angel hair pasta is to bring a pot of salted water to a boil, add the pasta and cook for 2-3 minutes until al dente. Drain and serve.
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This recipe is inspired by the traditional Italian pasta salad, which is made with a variety of fresh vegetables, herbs, and cheese. It was popularized in the United States by celebrity chef Mario Batali, who served it in his restaurants throughout the country.
The combination of shrimp, celery, and mayonnaise may seem strange, but it was actually a popular dish in the 1950s. It was featured in the cookbook “The Joy of Cooking” by Irma Rombauer, which has become a classic American cookbook.