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Seafood-And-Vermicelli Salad

Seafood-and-Vermicelli Salad recipe image
This vibrant Seafood and Vermicelli Salad combines tender cooked shrimp with bite-sized pieces of vermicelli pasta, creating a satisfying texture that holds up well in the fridge. The dressing is a creamy blend of mayonnaise and Italian dressing, brightened with lemon juice and fresh herbs like parsley, chives, and dried oregano. Crunchy red onion and green pepper add freshness and color, while celery seed provides a subtle earthy note. Perfect for potlucks, picnics, or a light lunch, this dish improves as it chills, allowing the flavors to meld together beautifully.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 302.6
Description
This vibrant Seafood and Vermicelli Salad combines tender cooked shrimp with bite-sized pieces of vermicelli pasta, creating a satisfying texture that holds up well in the fridge. The dressing is a creamy blend of mayonnaise and Italian dressing, brightened with lemon juice and fresh herbs like parsley, chives, and dried oregano. Crunchy red onion and green pepper add freshness and color, while celery seed provides a subtle earthy note. Perfect for potlucks, picnics, or a light lunch, this dish improves as it chills, allowing the flavors to meld together beautifully.
Ingredients
  • 12 ounce Vermicelli, 3 in pieces
  • 1 Onion, red, chopped
  • 1 Green Pepper, medium, chop'd
  • 1 tablespoon Parsley, freshly snipped
  • 1 teaspoon Celery seed
  • 1/2 teaspoon Oregano, dried, crushed
  • 1/2 teaspoon Chives, fresh snipped
  • 1/4 cup Italian salad dressing
  • 1 cup Mayonaise
  • 1 pound Shirmp, cooked, chopped,
Directions
  1. 1
    Cook vermicelli according to package directions until al dente.
  2. 2
    Drain the pasta and rinse thoroughly with cold water to stop the cooking process.
  3. 3
    Drain off all excess water from the pasta.
  4. 4
    In a large bowl, combine the vermicelli, chopped red onion, green pepper, parsley, celery seed, oregano, and chives.
  5. 5
    Pour the Italian salad dressing over the mixture and toss gently to coat the pasta and vegetables evenly.
  6. 6
    Add the mayonnaise, chopped cooked shrimp, lemon juice, salt, and pepper to the bowl.
  7. 7
    Toss everything together well until the dressing is fully incorporated and the salad is creamy.
  8. 8
    Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours, to allow flavors to meld.
  9. 9
    Before serving, stir in a little milk if the salad has thickened too much, adjusting to desired consistency.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 302.6kcal
% Daily Value *
Total Fat 32.7g51%
Saturated Fat 4.8g24%
Cholesterol 5.6mg2%
Sodium 188.3mg8%
Total Carbohydrate 2.4g1%
Dietary Fiber 0.6g3%
Sugars 1.5g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute the shrimp with 8 oz packages of frozen crab-flavored salad-style fish (surimi/mock crab) or a combination of both for a different texture.

For a lighter version, you can reduce the amount of mayonnaise and add more Italian dressing, or use a light mayonnaise.

This salad is best served chilled and can be stored in the refrigerator for up to 3 days.

Keywords: seafood salad, vermicelli, shrimp, pasta salad, creamy, italian dressing, mayonnaise, red onion, green pepper, parsley, chives, oregano, celery seed, potluck, picnic, lunch, chilled salad, summer recipe
Read it online: https://www.chefs-mate.com/recipe/seafood-and-vermicelli-salad/