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To make a great seafood pasta salad, you need some key ingredients. Here’s what you’ll need: - 8 oz. rotini pasta - 1 cup cooked shrimp, peeled and deveined - 1 cup canned tuna, drained - 1 cup cherry tomatoes, halved - 1/2 cup cucumber, diced - 1/4 cup red onion, finely chopped - 1/4 cup black olives, sliced - 1/2 cup bell peppers (any color), diced - 1/4 cup fresh parsley, chopped - 1/4 cup mayonnaise - 2 tablespoons lemon juice - 1 tablespoon Dijon mustard - Salt and pepper to taste You can choose fresh seafood options for this dish. Fresh shrimp adds a delightful texture and flavor. You can also use crab meat or scallops if you wish for a twist. When it comes to pasta, rotini is my favorite because it holds the dressing well. You can also use penne or fusilli for similar results. These shapes give you great bites in every forkful. For the full recipe, check out Ocean Breeze Seafood Pasta Salad. To cook rotini pasta, start with a large pot. Fill it with water and add salt. Bring the water to a boil. Once boiling, add 8 ounces of rotini pasta. Stir it gently to prevent sticking. Cook until it’s al dente, about 8-10 minutes. Drain the pasta in a colander. Rinse it under cold water. This cools the pasta and stops the cooking process. Set the cooled pasta aside in a large mixing bowl. For the seafood, use 1 cup of cooked shrimp. Peel and devein the shrimp if needed. If you use canned tuna, make sure to drain it well. Add the shrimp and tuna to your mixing bowl. Next, chop your vegetables. Halve 1 cup of cherry tomatoes. Dice 1/2 cup of cucumber. Finely chop 1/4 cup of red onion. Slice 1/4 cup of black olives and dice 1/2 cup of bell peppers. Add all these chopped veggies to the bowl with pasta. For the dressing, you need a few simple ingredients. Gather 1/4 cup of mayonnaise, 2 tablespoons of lemon juice, and 1 tablespoon of Dijon mustard. In a small bowl, whisk these together. Add salt and pepper to taste. Whisk until the dressing is smooth. This step is key for a great texture. Now it’s time to mix everything. Pour the dressing over the pasta and seafood mixture. Use a spatula to gently toss all the ingredients together. You want everything to be well coated in dressing. Then, fold in 1/4 cup of chopped parsley. Taste the salad and adjust seasoning if needed. Cover the bowl with plastic wrap. Let it refrigerate for at least 30 minutes. This allows the flavors to blend well. Once ready, serve it chilled and enjoy your flavorful seafood pasta salad! For the full recipe, check out the details above. To make your seafood pasta salad pop, seasonings matter. I recommend using: - Salt - Black pepper - Garlic powder - Fresh lemon zest - A pinch of cayenne for heat These will add depth to your salad. You can also boost the dressing with extra lemon juice or a splash of vinegar. A hint of Dijon mustard brightens the flavor. A great salad looks as good as it tastes. For serving, try these ideas: - Use a large, colorful bowl. - Layer the ingredients for a stunning look. - Top with fresh herbs like parsley or basil. You can also add slices of lemon or lime as a garnish. This adds color and invites the eye. For best taste, you can prep your salad early. Here’s how: - Cook the pasta and seafood a day in advance. - Store each component separately in the fridge. Mix everything together just before serving. This keeps your salad fresh and crisp. Store leftovers in a sealed container for up to three days. {{image_2}} For a Mediterranean twist, you can add unique ingredients. Try using artichoke hearts and feta cheese for a burst of flavor. You might also include sun-dried tomatoes for a deeper taste. Fresh basil and oregano can brighten up the dish. For the dressing, consider mixing olive oil, lemon juice, and a pinch of garlic. This combo gives a fresh and zesty flavor. You can also add fresh herbs like dill or parsley for extra aroma. In an Asian-style version, consider using rice noodles instead of rotini. Shrimp and crab work well in this salad. You can also add sliced bell peppers and snap peas for crunch. For the dressing, mix soy sauce, sesame oil, and a little rice vinegar. This will create a tangy flavor that pairs well with the seafood. You can also add some chili paste for a spicy kick if you like heat. To make a healthier seafood pasta salad, you can substitute light ingredients. Use Greek yogurt instead of mayonnaise for the dressing. This will reduce fat while adding protein. Incorporating more vegetables will boost the nutrients. You can add spinach, arugula, or broccoli florets. These vegetables will add color and crunch to your salad. You can adjust the amount of pasta to keep the dish lighter and more veggie-focused. For more detailed instructions, check out the Full Recipe. To store leftovers, use an airtight container. Glass or plastic containers work well. Keep the salad in the fridge. It lasts for up to three days. After that, the flavor and texture may change. You can freeze this salad, but it may lose some texture. Before freezing, divide it into portions. Use freezer-safe bags or containers. When ready to eat, thaw it overnight in the fridge. If using frozen shrimp, cook it before adding to the salad. This keeps everything fresh. Reheat carefully to maintain flavor and texture. The best method is to use the microwave. Heat in short bursts, stirring in between. You can also serve it cold, as it's great that way. Enjoy your tasty seafood pasta salad! You can use many types of seafood in your salad. Here are some great options: - Cooked shrimp - Canned tuna - Crab meat - Scallops - Cooked mussels - Smoked salmon Feel free to mix and match your favorites. Each type adds its unique flavor. For a richer taste, consider adding crab or scallops. They pair well with fresh veggies and pasta. Yes, you can use gluten-free pasta! Many brands offer tasty options made from rice or corn. Look for rotini or penne shapes that mimic wheat pasta. Just check the cooking time, as it may differ. This way, you can enjoy your seafood pasta salad without worry. To make your seafood pasta salad more filling, try adding: - Diced avocado - Cooked beans like chickpeas - Extra vegetables such as spinach or arugula - Grains like quinoa or farro These additions boost the nutrition and flavor. They also make a great side dish or main meal. Absolutely! Making seafood pasta salad ahead of time enhances the flavors. Here’s how to do it: - Prepare the salad, but don't add the dressing yet. - Store it in the fridge for up to two days. - Add the dressing just before serving. This keeps the pasta and seafood fresh. I recommend using an airtight container for best results. For the full recipe, check out Ocean Breeze Seafood Pasta Salad. In this blog post, I covered how to create a delicious Seafood Pasta Salad. I detailed essential ingredients, step-by-step cooking instructions, and tips for perfecting flavor. We explored fun variations and smart storage methods. For a satisfying meal, don’t hesitate to get creative with your ingredients. Remember, fresh seafood and vibrant veggies make a big difference. Enjoy your cooking and share this tasty dish with friends and family!

Seafood Pasta Salad

Dive into the fresh flavors of summer with this Ocean Breeze Seafood Pasta Salad! This easy recipe combines rotini pasta, shrimp, tuna, and colorful veggies for a delicious and refreshing dish perfect for any occasion. Enjoy it as a light lunch or a side at your next barbecue. Ready in just 45 minutes, it’s a crowd-pleaser that you can’t miss. Click to explore the full recipe and enjoy a taste of the ocean today!
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Ingredients
  

8 oz. rotini pasta

1 cup cooked shrimp, peeled and deveined

1 cup canned tuna, drained

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup black olives, sliced

1/2 cup bell peppers (any color), diced

1/4 cup fresh parsley, chopped

1/4 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon Dijon mustard

Salt and pepper to taste

Instructions
 

In a large pot, bring salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool, then set aside in a large mixing bowl.

    Add the cooked shrimp, canned tuna, cherry tomatoes, cucumber, red onion, black olives, and bell peppers to the bowl with the pasta.

      In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.

        Pour the dressing over the pasta and seafood mixture, gently tossing to combine everything thoroughly.

          Fold in the chopped parsley and adjust seasoning with additional salt and pepper if needed.

            Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to blend before serving.

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