Whenever we cook a big seafood meal,
I always try to plan for a little extra so that I can make this recipe.
It is one of my favorites.
You can make it so many different ways, and it’s always great.
Just use your imagination and you’ve got a great salad.
I love to use plenty of fresh vegetables and herbs, and perfectly cooked and seasoned seafood is a must.
Seafood Pasta Salad
1 pound macaroni shells, cooked (or pasta of your choice)
1 pound cooked and seasoned shrimp, cut into bite size pieces
1 pound crab meat
4 green onions, chopped
2 avocados, 1 chopped and 1 sliced
1 pint cherry tomatoes, halved
1 6-ounce jar marinated artichoke hearts, chopped
1 cup sweet peas (I used frozen, thawed)
1/2 cup basil leaves, finely chopped
1 tablespoon creole mustard
1 tablespoon lemon juice
1/2 cup olive oil
1/3 cup grated Parmigiano Reggiano cheese
In a large bowl, combine the pasta, shrimp, crab, green onions, the chopped avocados, tomatoes, artichoke hearts, and sweet peas. Stir to combine. In another bowl, combine the basil, mustard, olive oil, salt, and pepper. Whisk to combine. Pour over the pasta mixture and stir to combine. Top with the cheese and garnish with the sliced avocado.