Seafood Pasta Salad
Seafood Pasta Salad
Ingredients
For the Pasta Salad Base
- 12 ounces fusilli or rotini pasta
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, diced
- 2 celery stalks, diced
- 1/4 cup fresh dill, chopped
For the Dressing and Seasoning
- 1/2 cup Duke's Real Mayonnaise, or more, as needed
- 2 tablespoons French's Spicy Brown Mustard
- 1/4 cup sweet relish
- 1 teaspoon Brass Cuisine Greek Seasoning (Salt Free), or to taste
- 1 teaspoon Knorr Caldo de Camar贸n (Shrimp Bouillon), divided
For the Seafood
- 2 tablespoons Meyer Lemon Extra Virgin Olive Oil
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon Brass Cuisine Seafood Seasoning, divided, or to taste
- 8 ounces jumbo lump crab meat, drained
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1/2 teaspoon of Knorr Caldo de Camar贸n (Shrimp Bouillon) to the boiling water for flavor. Add the fusilli or rotini pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to cool it down quickly. Set aside to cool completely.
鈴憋笍 12 min
- 2
While the pasta cools, prepare the vegetables and herbs. In a large metal bowl, combine the diced red bell pepper, green bell pepper, red onion, diced celery, and chopped fresh dill.
鈴憋笍 10 min
- 3
To the bowl with the vegetables, add Duke's Real Mayonnaise, French's Spicy Brown Mustard, and sweet relish. Season with Brass Cuisine Greek Seasoning (Salt Free) and the remaining 1/2 teaspoon of Knorr Caldo de Camar贸n (Shrimp Bouillon). Stir well to combine the dressing ingredients.
鈴憋笍 5 min
- 4
Heat Meyer Lemon Extra Virgin Olive Oil in a large pan over medium heat. Add the raw shrimp to the pan and season with 1/2 tablespoon of Brass Cuisine Seafood Seasoning. Saut茅 the shrimp for about 1 to 2 minutes per side, or until they turn pink and are cooked through. Do not overcook.
鈴憋笍 5 min
- 5
Add the drained jumbo lump crab meat to the pan with the cooked shrimp. Season the crab meat with the remaining 1/2 tablespoon of Brass Cuisine Seafood Seasoning. Gently toss to combine and heat through for about 1 minute.
鈴憋笍 2 min
- 6
Add the cooled cooked pasta to the large bowl with the vegetables and dressing. Then, add the cooked shrimp and crab meat from the pan to the bowl.
鈴憋笍 3 min
- 7
Begin mixing all the ingredients in the bowl thoroughly until well combined. Taste and adjust seasonings as needed. If the salad seems too dry, add a little bit more Duke's Real Mayonnaise until it reaches your desired consistency (not too dry, but not too wet).
鈴憋笍 5 min
- 8
Once mixed to the desired consistency, cover the bowl and chill the Seafood Pasta Salad in the refrigerator for at least 1 hour to allow the flavors to meld. Serve cold, optionally paired with fried rainbow trout.
鈴憋笍 60 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Pasta Salad
For the Pasta Salad Base
- 12 ounces fusilli or rotini pasta
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, diced
- 2 celery stalks, diced
- 1/4 cup fresh dill, chopped
For the Dressing and Seasoning
- 1/2 cup Duke's Real Mayonnaise, or more, as needed
- 2 tablespoons French's Spicy Brown Mustard
- 1/4 cup sweet relish
- 1 teaspoon Brass Cuisine Greek Seasoning (Salt Free), or to taste
- 1 teaspoon Knorr Caldo de Camar贸n (Shrimp Bouillon), divided
For the Seafood
- 2 tablespoons Meyer Lemon Extra Virgin Olive Oil
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon Brass Cuisine Seafood Seasoning, divided, or to taste
- 8 ounces jumbo lump crab meat, drained
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1/2 teaspoon of Knorr Caldo de Camar贸n (Shrimp Bouillon) to the boiling water for flavor. Add the fusilli or rotini pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to cool it down quickly. Set aside to cool completely.
鈴憋笍 12 min - 2
While the pasta cools, prepare the vegetables and herbs. In a large metal bowl, combine the diced red bell pepper, green bell pepper, red onion, diced celery, and chopped fresh dill.
鈴憋笍 10 min - 3
To the bowl with the vegetables, add Duke's Real Mayonnaise, French's Spicy Brown Mustard, and sweet relish. Season with Brass Cuisine Greek Seasoning (Salt Free) and the remaining 1/2 teaspoon of Knorr Caldo de Camar贸n (Shrimp Bouillon). Stir well to combine the dressing ingredients.
鈴憋笍 5 min - 4
Heat Meyer Lemon Extra Virgin Olive Oil in a large pan over medium heat. Add the raw shrimp to the pan and season with 1/2 tablespoon of Brass Cuisine Seafood Seasoning. Saut茅 the shrimp for about 1 to 2 minutes per side, or until they turn pink and are cooked through. Do not overcook.
鈴憋笍 5 min - 5
Add the drained jumbo lump crab meat to the pan with the cooked shrimp. Season the crab meat with the remaining 1/2 tablespoon of Brass Cuisine Seafood Seasoning. Gently toss to combine and heat through for about 1 minute.
鈴憋笍 2 min - 6
Add the cooled cooked pasta to the large bowl with the vegetables and dressing. Then, add the cooked shrimp and crab meat from the pan to the bowl.
鈴憋笍 3 min - 7
Begin mixing all the ingredients in the bowl thoroughly until well combined. Taste and adjust seasonings as needed. If the salad seems too dry, add a little bit more Duke's Real Mayonnaise until it reaches your desired consistency (not too dry, but not too wet).
鈴憋笍 5 min - 8
Once mixed to the desired consistency, cover the bowl and chill the Seafood Pasta Salad in the refrigerator for at least 1 hour to allow the flavors to meld. Serve cold, optionally paired with fried rainbow trout.
鈴憋笍 60 min