Seafood Pasta Salad #1

This refreshing Seafood Pasta Salad is the perfect light meal for warm weather or a quick weeknight dinner. The tri-colored spiral pasta adds a festive pop of color, while the cooked shrimp provides a tender, savory protein boost. Crisp green peppers, sweet carrots, and fresh zucchini offer satisfying crunch and texture in every bite. The dressing is simple yet flavorful, combining creamy mayonnaise with the distinct, tangy kick of white wine Worcestershire sauce for a balanced taste that isn't too heavy. It&# 226;ÂÂs an easy dish to assemble with pantry staples and fresh produce. Serve it chilled as a main course or as a hearty side dish at a barbecue. The flavors meld beautifully when given time to chill, making it a make-ahead favorite for busy cooks.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 375.9

Dietary: Low-cal

Description

This refreshing Seafood Pasta Salad is the perfect light meal for warm weather or a quick weeknight dinner. The tri-colored spiral pasta adds a festive pop of color, while the cooked shrimp provides a tender, savory protein boost. Crisp green peppers, sweet carrots, and fresh zucchini offer satisfying crunch and texture in every bite. The dressing is simple yet flavorful, combining creamy mayonnaise with the distinct, tangy kick of white wine Worcestershire sauce for a balanced taste that isn't too heavy. It&# 226;ÂÂs an easy dish to assemble with pantry staples and fresh produce. Serve it chilled as a main course or as a hearty side dish at a barbecue. The flavors meld beautifully when given time to chill, making it a make-ahead favorite for busy cooks.

Ingredients

2 cup Pasta, tri-colored spiral
1 cup Shrimp, cooked
1/3 cup Green pepper, diced
1/4 cup Carrots, sliced
1/2 cup Zucchini, sliced
1/3 cup White wine worcestershire
1/3 cup Mayonnaise
1 tsp Salt
1/2 tsp Black pepper

Directions

1
Bring a large pot of salted water to a boil. Cook the tri-colored spiral pasta according to package directions until al dente.
2
Drain the pasta and rinse it under cold running water to stop the cooking process and cool it down quickly.
3
In a large mixing bowl, combine the cooled pasta, cooked shrimp, diced green pepper, sliced carrots, and sliced zucchini.
4
In a small bowl, whisk together the white wine Worcestershire sauce, mayonnaise, salt, and black pepper until smooth.
5
Pour the dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated.
6
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 375.9kcal

% Daily Value *
Total Fat 16.9g26%
Saturated Fat 2.5g13%
Cholesterol 94.0mg32%
Sodium 283.4mg12%
Total Carbohydrate 34.1g12%
Dietary Fiber 3.3g14%
Sugars 2.7g
Protein 18.9g38%

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

Keywords: pasta salad, shrimp, seafood, cold salad, tri-color pasta, mayonnaise dressing, worcestershire sauce, summer lunch, picnic food, quick dinner, vegetable pasta

Read it online: https://www.chefs-mate.com/recipe/seafood-pasta-salad-1/