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04.02.2016
Fresh recipes from the Kitchen!

 

Chilled Seafood pasta salad with chimichurri vinaigrette

Serves 4

Ingredients:                                                        

 

Chilled seafood pasta salad.jpg

 

For vinaigrette                                            

3/4 C.         Oliive oil

1/3 C.           rice wine vinegar

1/4 C           fresh squeezed lemon juice

1/2 tsp      kosher salt

1 bunch    fresh parsley chopped

1/2 bunch  cilantro leaves

1/2 tsp       dried oregano

1/8 C          scallions sliced thin

1 tbsp       minced garlic

 

For pasta salad

18 oz         cooked & chilled capelini pasta

8 ea.          u-10 prawns boiled or steamed 

6 oz          jumbo lump crabmeat

16 ea.        steamed icy blue clams

20 ea.        asparagus blanched & chilled

16 ea.       heirloom cherry tomatoes

2 ea          lemons cut in wedges for garnish

To make vinaigrette

in a food processor add the vinegar, lemon juice, salt, parsley, cilantro, oregano, scallion & garlic. Start the food processor for 20 seconds. While food processor is still running add the olive oil very slowly. once all of the olive oil has been added turn off food processor. Store in glass bowl & refrigerate until you are ready to use.

To make salad

everything can be cooked in advance and assembled quickly prior to event. remember to chill quickly after blanching vegetables & seafood.

in a mixing bowl toss the tomatoes & asparagus with 2 oz of the vinaigrette & refrigerate up to one day. repeat the process with the pasta, then the shrimp & mussels.

Assemble on a chilled plate starting with asparagus, tossed pasta, tomatoes, prawns and crab on top with lemon garnish. use the remaining vinaigrette to drizzle over each salad. Pairs well with our fresh margaritas. Come get some!

 


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