Pasta Seafood Salad Recipe

Name: Pasta Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium raw shrimp, shelled and deveined; 1 lb bay scallop, rinsed; 1/2 lb small shell pasta (or another interesting shape such as twists); 1 cup frozen tiny peas, thawed; 1/2 cup diced sweet red pepper; 1/2 cup purple onion, finely chopped; 1/2 cup olive oil; 1 cup fresh basil leaf; 3 tablespoons lemon juice (freshly squeezed); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup Greek olive

Servings: persons

1 lb medium raw shrimp, shelled and deveined
1 lb bay scallop, rinsed
1/2 lb small shell pasta (or another interesting shape such as twists)
1 cup frozen tiny peas, thawed
1/2 cup diced sweet red pepper
1/2 cup purple onion, finely chopped
1/2 cup olive oil
1 cup fresh basil leaf
3 tablespoons lemon juice (freshly squeezed)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Greek olive

1
Bring a large pot of salted water to boil, drop in the shrimp and scallops, cook for one minute, and drain immediately.
2
Bring another large pot of salted water to boil. Cook the pasta as directed on the package, until tender but not mushy. Drain.
3
Toss the cooked pasta and seafood in a large bowl (make sure they are both well drained).
4
Add the peas (no need to cook them), red pepper, and onion, and toss.
5
Place dressing ingredients (olive oil, basil leaves, lemon juice, salt, and pepper) in a food processor bowl fitted with a metal blade. Process until basil is very fine. Pour over the pasta/seafood mixture and mix well. Taste and add salt, pepper, and/or lemon juice as necessary.
6
Place the salad in a serving bowl or mound it on a platter. Scatter with greek olives.
7
Serve immediately, or cover and refrigerate. Salad tastes better when at room temperature, so if refrigerating until later, be sure to take it out of the fridge for 30 minutes before serving.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb medium raw shrimp, shelled and deveined, 1 lb bay scallop, rinsed, 1/2 lb small shell pasta (or another interesting shape such as twists), 1 cup frozen tiny peas, thawed, and more.

Yes, Pasta Seafood Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pasta Seafood Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions