Pasta and Seafood Salad with Basil
★★★☆☆
Ingredients
- 1 pound medium shrimp, peeled and deveined (454 g)
- 1 pound bay scallops, rinsed (454 g)
- 2-3 small squid, cleaned and prepped (optional)
- 1/2-pound pasta (shells, twists, corkscrews, etc.)
- 1 cup frozen peas, thawed (237 ml)
- 1/2 cup diced red bell pepper (118 ml)
- 1/2 cup minced red onion (118 ml)
- 1/2 cup best-quality olive oil (118 ml)
- 3-4 Tbsp fresh lemon juice
- 1/2 cup basil purée (118 ml)
- Salt and freshly ground black pepper, to taste
- 1 cup Kalamata or Alfonso olives (237 ml)
Instructions
- Bring a large pot of salted water to a boil. Add shrimp and scallops. Cook for 1 minute and drain immediately.\n2. If using squid, cut bodies into 1/2-inch rings and halve tentacle clusters. Bring another pot of salted water to a boil. Add squid, simmer for 5 minutes, and drain. \n3. Cook pasta in a third pot of boiling salted water until al dente. Drain well.\n4. Ensure seafood and pasta are well drained. \n5. Combine in a large bowl.\n6. Add peas, red bell pepper, and red onion. Toss to combine. \n7. In a small bowl, whisk together olive oil, lemon juice, and basil purée. Season with salt and pepper. Pour over the salad and toss to coat. \n8. Arrange salad on a serving platter. \n9. Scatter olives on top.\n10. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.
Wine Pairing: Light White (Sauvignon Blanc) — Sauvignon Blanc or a light, citrusy Pinot Grigio.