Chilled Seafood pasta salad with
3/4 C.Oliive oil
1/3 C.rice wine vinegar
1/4 Cfresh squeezed
1/2 tspkosher salt
1 bunchfresh parsley
1/2 bunchcilantro leaves
1/2 tsp dried oregano
1/8 C scallions sliced thin
1 tbsp minced
For pasta salad
18 oz cooked & chilled capelini pasta
8 ea.u-10 prawns boiled or steamed
6 ozjumbo lump
16 ea.steamed icy blue clams
20 ea.asparagus blanched & chilled
16 ea.heirloom cherry
2 ealemons 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