Seafood and Pasta Salad Pescara
Recipe type: pasta
Cuisine: Italian
A stunning pasta salad that's perfect for parties or picnics
  • 1 LB pasta (short) penne, elbows, shells or swirls
  • 3 cups mixed cooked seafood shrimp, mussels, calamari, lobster, crab, whitefish, scallops (as available)
  • ¼ cup tomatoes fresh, plum, diced and seeded
  • 3 Tbsp basil fresh, chopped
  • ½ cup dill fresh, finely chopped
  • 1.2 cup shallots diced
  • 2 Tbsp extra virgin olive oil
  • ¼ cup ripe olives diced
  • ½ cup lemon juice freshly squeezed
  • ¼ cup Dijon Mustard
  • 1 Tbsp vinegar (white balsamic or red wine vinegar)
  • ½ cup Ripe Olives sliced
  • ¼ cup zucchini grated
  1. Cook the pasta al dente according to package directions and drain
  2. Add the pasta to a large serving bowl and toss with cooked and cooled seafood, tomatoes, fresh herbs, shallots, capers, pimentos, chopped olives, and lemon juice.
  3. Add olive oil and toss.
  4. Mix the mustard and vinegar until smooth.
  5. Toss all of the ingredients again.
  6. Decorate the top of the mixture with ripe olive slices and grated zucchini
  7. Serve at room temperature or slightly chilled
Nutrition Information
Serving size: 6 servings
Recipe by Baby Boomer Blog | Travel - Lifestyle for Women Over 50 at