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For this seafood pasta salad, you want a mix of tasty seafood. Here are my top picks: - 1 cup cooked shrimp, peeled and deveined - 1 cup calamari rings, cooked - 1 cup scallops, cooked and quartered Using these seafood options gives your salad a fresh and rich flavor. Each type provides a unique taste and texture. Shrimp adds sweetness, calamari offers a nice bite, and scallops bring a buttery richness. The pasta and veggies play a big role in this dish. I recommend: - 8 ounces fusilli pasta - 1 cup cherry tomatoes, halved - 1/2 cup red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/4 cup black olives, sliced - 1/3 cup fresh parsley, chopped Fusilli pasta holds the dressing well. Cherry tomatoes add a pop of color and sweetness. The bell pepper and red onion give a nice crunch, while black olives add a salty bite. Fresh parsley brings brightness and a lovely aroma. The dressing ties everything together. You’ll need: - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and pepper to taste This dressing is zesty and light. Olive oil adds richness, while lemon juice brings brightness. Garlic powder and oregano add depth, enhancing the seafood’s flavor. Adjust salt and pepper to your liking for a perfect balance. For the full recipe, check out the Full Recipe section. To start, cook 8 ounces of fusilli pasta in boiling water. Follow the package instructions until the pasta is al dente. This means it should still have a bit of bite. Once done, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This helps keep the pasta firm and fresh. Now, place the cooled pasta in a large bowl. Next, grab another bowl. Here, mix 1 cup of halved cherry tomatoes, 1 cup of cooked shrimp, 1 cup of cooked calamari rings, and 1 cup of cooked scallops. Add in 1/2 cup of diced red bell pepper, 1/4 cup of finely chopped red onion, and 1/4 cup of sliced black olives. Then, sprinkle in 1/3 cup of chopped fresh parsley. This colorful mix adds flavor and texture to the salad. In a small bowl, whisk together 1/4 cup of olive oil and 2 tablespoons of lemon juice. Add 1 teaspoon of garlic powder and 1 teaspoon of dried oregano. Season with salt and pepper to taste. Whisk until the dressing looks smooth and well-mixed. This tangy dressing will elevate the flavors of the salad. Now, pour the dressing over the seafood and vegetable mixture. Gently toss everything together to coat evenly. After that, add this mixture to the bowl with the cooled pasta. Toss gently again until all ingredients are well combined. Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to blend. For the full recipe, check out the details above. To make great seafood pasta salad, you must cook the pasta just right. I recommend using fusilli pasta. This shape holds the dressing well and mixes with the seafood nicely. Cook the pasta until it's al dente, which means it's firm to the bite. This keeps the pasta from getting mushy. After cooking, drain the pasta and rinse it under cold water. This stops the cooking process and cools the pasta quickly. Flavor is key in any dish, especially in seafood pasta salad. I love to use fresh ingredients like cherry tomatoes and herbs. They add color and taste. A mix of garlic powder and dried oregano in the dressing boosts the flavor. Don't forget to add a splash of lemon juice for a bright finish. Salt and pepper are also important; they help bring all the flavors together. How you serve the salad matters. I like to use a large, shallow bowl for a beautiful display. It allows the colorful ingredients to shine. Garnish with extra parsley on top for a fresh look. Lemon wedges on the side offer a pop of color and can be squeezed over the salad for added zing. These small touches make your seafood pasta salad not just tasty but also a feast for the eyes. For the full recipe, check out the Zesty Seafood Pasta Salad Extravaganza. {{image_2}} You can switch up the seafood in your pasta salad. Try using crab meat or lobster for a rich taste. Cooked mussels or clams also add a nice touch. Each type brings its unique flavor. Mix and match to find what you love. While fusilli creates a great base, other pasta shapes work well too. You could use penne, farfalle, or even spaghetti. Each shape holds onto the dressing differently. Choose what sounds good to you! For a vegan twist, swap seafood for plant-based proteins. Use chickpeas or marinated tofu for protein. You can also add more crunchy veggies like cucumber and carrots. A lemon-tahini dressing would taste great here. This way, everyone can enjoy a fresh, flavorful delight. Check out the Full Recipe for more options! To keep your seafood pasta salad fresh, store it in an airtight container. This will keep out air and moisture. Place the salad in the fridge right after serving. It stays good for up to three days. If you notice any changes in color or smell, toss it out. Freezing is not the best option for seafood pasta salad. The texture of seafood changes when frozen and thawed. If you must freeze it, use a freezer-safe container. It can last for up to a month. When ready to eat, thaw it overnight in the fridge. Check for any off smells before serving. When you reheat, do it gently. Use the microwave or a stovetop. Heat only what you plan to eat. Seafood can become tough if heated too long. If it's cold, you can enjoy it straight from the fridge. The flavors will still be great! For the full recipe, check out the Zesty Seafood Pasta Salad Extravaganza. You can make this pasta salad a day before. Just follow the full recipe, and store it in the fridge. The flavors will mix well overnight. Before serving, give it a good stir. If it looks dry, add a little olive oil or lemon juice. The best seafood for a pasta salad is shrimp, scallops, and calamari. These options provide great taste and texture. You can also try crab or lobster for a twist. Make sure the seafood is cooked well and cut into bite-sized pieces. Yes, you can switch up the dressing. A creamy dressing, like ranch or Caesar, works well too. You can even make a simple vinaigrette with vinegar and mustard. Just make sure your dressing complements the seafood and veggies. Seafood pasta salad lasts about three days in the fridge. Keep it in an airtight container to maintain freshness. If you notice any off smells or changes in texture, it's best to discard it. In this blog post, we explored key seafood, pasta, and vegetable choices. You learned how to prepare these ingredients, create a tasty dressing, and mix everything together. I shared tips for cooking perfect pasta and enhancing flavors, plus fun presentation ideas. You also discovered variations, storage tips, and answers to common questions. Overall, seafood pasta salad is flexible, tasty, and perfect for any meal. Enjoy your cooking, and don’t hesitate to experiment with new flavors!

Seafood Pasta Salad

Dive into the delicious world of seafood with this zesty seafood pasta salad extravaganza! Bursting with flavors from shrimp, calamari, and scallops, this easy-to-make dish is perfect for any occasion. With vibrant cherry tomatoes and a zesty lemon dressing, it’s a refreshing treat that comes together in just 45 minutes. Click now to explore the full recipe and impress your guests with this marvelous seafood delight!
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Ingredients
  

8 ounces fusilli pasta

1 cup cherry tomatoes, halved

1 cup cooked shrimp, peeled and deveined

1 cup calamari rings, cooked

1 cup scallops, cooked and quartered

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup black olives, sliced

1/3 cup fresh parsley, chopped

1/4 cup olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Begin by cooking the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside in a large bowl.

    In another bowl, combine the cherry tomatoes, cooked shrimp, calamari rings, scallops, red bell pepper, red onion, black olives, and chopped parsley.

      In a small bowl, whisk together the olive oil, lemon juice, garlic powder, dried oregano, salt, and pepper until well emulsified.

        Pour the dressing over the seafood and vegetable mixture, then gently toss to combine all ingredients.

          Add the seafood mixture to the cooled pasta and toss gently until everything is mixed well.

            Cover and refrigerate the pasta salad for at least 30 minutes to let the flavors meld.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve the salad in a large, shallow bowl. Garnish with extra parsley and lemon wedges on the side for a fresh touch.