RCI-ND.002.0122.001
Seafood Pasta Salad
Source: Better Homes and Gardens
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- pasta2 cuptri-colored spiral
- shrimp1 cupcooked or 1 can (6½ oz) tuna, drained and flaked
- green pepper⅓ cupdiced
- carrots¼ cupsliced
- zucchini½ cupsliced
- [http://www.leaperrins.com/products.aspx Lea & Perrins white wine Worcestershire] <ref>If you can't find this sauce⅓ cupyou can substitute regular Worcestershire sauce and add a bit of sauterne or white wine.</ref>
- ⅓ cup
- 1 unit
Method
1
Bring a large pot of salted water to a boil and cook the tri-colored spiral pasta according to package directions until al dente, approximately 8-10 minutes.
10 minutes
2
Drain the cooked pasta in a colander and rinse under cold water until cooled completely, then transfer to a large mixing bowl.
3
Dice the green pepper into bite-sized pieces, slice the carrots into thin rounds, and slice the zucchini into half-moons.
4
Add the diced green pepper, sliced carrots, and sliced zucchini to the cooled pasta and toss gently to combine.
5
Fold in the cooked shrimp (or drained and flaked tuna) until evenly distributed throughout the salad.
6
In a small bowl, whisk together the Lea & Perrins white wine Worcestershire sauce and mayonnaise until well blended.
7
Pour the dressing over the pasta and seafood mixture and toss thoroughly to coat all ingredients evenly.
8
Season with salt and pepper to taste, then refrigerate for at least 30 minutes before serving to allow flavors to meld.