Description
Dive into summer with this seafood pasta salad that’s loaded with tender shrimp, scallops, and rainbow veggies. It’s the dish everyone crowds around at potlucks!
Ingredients
Scale
- 12 oz (340g) farfalle pasta (bow-tie pasta)
- 1 lb (450g) medium shrimp, peeled and deveined
- 8 oz (225g) bay scallops
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper, to taste
- 1 red bell pepper, diced (about 1 cup)
- 1 yellow bell pepper, diced (about 1 cup)
- 1 English cucumber, seeded and diced (about 1½ cups)
- 3 stalks celery, finely sliced (about ¾ cup)
- ½ red onion, finely diced (about ½ cup)
- 1 pint cherry tomatoes, halved (about 2 cups)
- ⅓ cup pitted Kalamata olives, halved
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chiffonade
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook farfalle pasta until al dente, about 9-11 minutes. Drain, rinse with cold water, and toss with 1 tablespoon olive oil.
- Pat seafood dry, season with garlic, Old Bay, salt and pepper. Cook shrimp in a hot skillet for 2 minutes per side until pink. Cook scallops 1-2 minutes per side until just opaque. Set aside to cool.
- Whisk together olive oil, lemon juice, vinegar, Dijon, honey, garlic, oregano, salt and pepper to make the dressing.
- Combine cooled pasta with all diced vegetables, olives, and herbs in a large bowl.
- Add the cooled seafood to the pasta mixture.
- Pour two-thirds of the dressing over the salad and gently toss. Taste and add more dressing as needed.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Just before serving, give the salad a gentle toss and adjust seasonings if needed. Garnish with additional fresh herbs.