Why You’re Gonna Love This
You know those recipes that just hit the spot every time? This seafood pasta salad is one of those. I whipped this up during a beach trip—without a clue of what I was doing—and somehow it turned out amazing (surprise, surprise). My family keeps asking for it, especially during those hot summer days when turning on the oven feels like a crime against humanity. Plus, it’s one of those dishes that tastes even better the next day if there’s any left, that is!
The Ingredients List
- 250g pasta (penne or whatever’s lurking in your pantry)
- 200g mixed seafood (shrimp, crab, whatever floats your boat)
- 1 cup cherry tomatoes, halved (or quartered if you’re feeling fancy)
- 1/2 cup red onion, chopped finely
- 1 bell pepper, diced (colors of the rainbow are optional but encouraged)
- 1/4 cup olive oil (I sometimes swap in avocado oil—it’s all good)
- 2 tbsp lemon juice (fresh is great, but bottled won’t ruin your life)
- Salt and pepper to taste
- A handful of parsley, chopped
Cooking Directions (More or Less)
Start by cooking the pasta according to the packet instructions until it’s al dente. Drain and rinse under cold water to stop it from cooking further—no one likes mushy pasta, right? Meanwhile, in a large bowl, combine your seafood, cherry tomatoes, onion, and bell pepper. Add the pasta once it’s cool enough to handle.
Now, mix together the olive oil and lemon juice; pour it over the salad. Give it all a good toss (this is where I usually sneak a taste). Season with salt and pepper and sprinkle parsley on top.
Don’t worry if it looks a bit weird at this stage—it always does! Just let it chill in the fridge for an hour if you can wait that long.
Notes From My Kitchen
I found out the hard way that too much lemon juice can overpower the delicate seafood flavors. Less is more sometimes, you know? And if you leave it overnight, the flavors blend beautifully, almost like magic.
Variations: My Curious Experiments
Once I tried adding mango for a tropical twist… let’s just say it was a one-time event. But a dash of hot sauce or some capers? Now that’s worth a whirl! Feel free to play around with what’s in season or in your fridge.
Got the Right Gear?
No need for fancy equipment. A good knife, a big bowl, and a spoon for stirring. If you don’t have a colander for draining pasta, you can always make do with a slotted spoon. Desperate times, right?
How to Store This Gem
Store leftovers (if there are any) in an airtight container in the fridge for up to three days. But honestly, in my house, it never lasts more than a day!
Serving Ideas
I like to serve this with crusty bread or alongside a fresh green salad. My kids love it straight from the fridge as a snack—go figure!
My Pro Tips (Learnt the Hard Way)
Measure your lemon juice carefully—an extra squeeze can tip the scales to too tangy. And once, I tried rushing the cooling process by sticking the pasta in the freezer. Spoiler alert: bad idea!
FAQ: Oh, the Questions I Get!
Q: Can I use frozen seafood?
A: Absolutely! Just make sure to thaw and drain it well before using.
Q: What if I hate onions?
A: Skip them or try scallions for a milder flavor; cooking is all about making it your own!
Q: Is canned seafood okay?
A: Yes, I’ve used canned shrimp in a pinch and it worked just fine.