This Seafood Pasta Salad is a refreshing and satisfying dish that shines at picnics, potlucks, or as a light weeknight dinner. The tri-colored spiral pasta provides a fun visual appeal and holds the dressing beautifully, while the cooked shrimp adds a touch of elegance and protein. Crisp green peppers, sweet carrots, and tender zucchini contribute crunch and freshness, balancing the richness of the mayonnaise-based dressing. The unique addition of white wine Worcestershire sauce brings a savory depth and subtle tang that elevates the flavor profile beyond a standard pasta salad. Chilled before serving, the flavors meld together, creating a harmonious blend of textures and tastes. It’s a versatile recipe that can be served cold or at room temperature, making it perfect for warm weather gatherings or meal prep.
Seafood Pasta Salad
Description
This Seafood Pasta Salad is a refreshing and satisfying dish that shines at picnics, potlucks, or as a light weeknight dinner. The tri-colored spiral pasta provides a fun visual appeal and holds the dressing beautifully, while the cooked shrimp adds a touch of elegance and protein. Crisp green peppers, sweet carrots, and tender zucchini contribute crunch and freshness, balancing the richness of the mayonnaise-based dressing. The unique addition of white wine Worcestershire sauce brings a savory depth and subtle tang that elevates the flavor profile beyond a standard pasta salad. Chilled before serving, the flavors meld together, creating a harmonious blend of textures and tastes. It&# 226;ÂÂs a versatile recipe that can be served cold or at room temperature, making it perfect for warm weather gatherings or meal prep.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook the tri-colored spiral pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta completely.
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In a large mixing bowl, combine the cooled pasta, cooked shrimp, diced green pepper, sliced carrots, and sliced zucchini.
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In a small bowl, whisk together the white wine Worcestershire sauce, mayonnaise, salt, and pepper until smooth.
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Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.
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Cover the bowl with plastic wrap or a lid 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.
Note
Storage: Keep the pasta salad covered in the refrigerator for up to 3 days. Do not leave at room temperature for more than 2 hours due to the seafood and mayonnaise content.
Substitution: For a vegetarian version, omit the shrimp and replace with chickpeas or additional zucchini. You can also substitute the shrimp with canned tuna, drained and flaked, as suggested in the original source.
Tip: If you prefer a lighter dressing, you can substitute half of the mayonnaise with Greek yogurt. Ensure the pasta is completely cool before adding the dressing to prevent wilting the vegetables.
