Seafood Pasta Salad
Print Category Fusilli Thematic Stove Less than 60 minutes. Source dairygoodness Evaluation
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- 1 1/2 cup (375 mL) fusilli
- 16 medium-size cooked shrimp, shelled and deveined
- 8 large cooked scallops, cut in halves
- 1 green bell pepper, chopped
- 2 green onions, chopped
- 1/4 cup (50 mL) sliced pitted black olives
- 1/3 cup (75 mL) grated Canadian Parmesan cheese
Italian Dressing
- 1 1/2 tbsp (22 mL) Dijon mustard
- 1 garlic clove, crushed
- 1 tbsp (15 mL) chopped fresh tarragon
- 4 tbsp (60 mL) red wine vinegar
- 1 tsp (5 mL) Italian seasoning
- Tabasco sauce, to taste
- Worcestershire sauce, to taste
- Salt and pepper
- 3/4 cup (175 mL) olive oil
- 1 tbsp (15 mL) lemon juice
Italian Dressing
- In a small bowl, combine mustard, garlic, tarragon, vinegar and seasonings. Stir the oil in a stream while whisking. Repeat with the lemon juice.
Cook commentary
Servings: 4
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