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Fresh Seafood Pasta Salad |
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Serves: 12 Print this RecipeServing size: 3/4 cup This is a delicious medley of fresh fish, pasta, and vegetables. 3/4 cup broccoli florets 22 ounces uncooked fresh shrimp, peeled and deveined 1 pound cooked small pasta shells 2 medium carrots, peeled and diced 1/2 medium red onion, diced 4 tablespoons chopped cilantro 1 each red, yellow and green bell peppers, julienned 8 large cherry tomatoes, halved 4 medium celery stalks, diced 4 scallion, chopped 2 tablespoons minced garlic 12 large pitted black olives 1/2 pound cooked sea scallops 1/2 pound precooked crab legs 1/2 cup olive oil 1/3 cup red wine vinegar Fresh ground pepper 1. Blanch broccoli florets by placing in boiling water. Turn off the heat, wait 1 minute and drain the broccoli. Pour cool water over the broccoli to stop the cooking process and drain again. 2. Boil the shrimp until it just turns pink. Combine the pasta and vegetables in a large salad bowl. Add the cooked seafood and toss with the pasta and vegetables. 3. Combine the oil, vinegar, and pepper. Pour the dressing over the salad and refrigerate for several hours before serving. EXCHANGES Starch 1 Vegetable 1 Medium-Fat Meat 1 Fat 1 NUTRITION FACTS Calories 226(Calories from Fat 97) Total Fat 11 grams Saturated Fat 2 grams Cholesterol 90 milligrams Sodium 242 milligrams Total Carbohydrate 17 grams Dietary Fiber 2 grams Sugars 5 grams Protein 16 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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