SEASHELL SALAD
Presented in a sand pail, this festive salad features a zesty dressing that's simple to stir together. An assortment of pasta shapes resembles seashells while red and yellow peppers add color and crunch. For an extra-special touch, you could cut the peppers with a small star-shaped cookie cutter.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Cook the pasta according to package directions until tender; drain and rinse in cold water. Place in a large bowl; set aside. In a jar with tight-fitting lid, combine vinegar, oil and seasonings; shake well. Add peppers, onions and dressing to pasta; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 222 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 230mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
SEAFOOD & SHELLS SALAD
My family often asks for this salad during the summer months. The colors and flavor brighten up any potluck. -Rosalee Ray, Lansing, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 13 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the crab, shrimp, onion, celery, peppers, parsley and dill. Stir in pasta. In a small bowl, combine the mayonnaise, lemon juice, salt and pepper. Pour over salad and toss to coat. Chill until serving.
Nutrition Facts : Calories 164 calories, Fat 2g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
SEA SHELL SALAD
This is the perfect picnic dish - no mayo!! Very easy to prepare and a nice change from the usual covered dish take along. I've been making this for 20 years (and I'm still young)!
Provided by PA Kathy
Categories Pasta Shells
Time 27m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients EXCEPT macaroni in a 3 quart glass covered dish.
- Chill in refrigerator overnight to blend flavors.
- Cook macaroni according to package directions and drain.
- Add to liquid mixture stirring well and refrigerate at least 2-3 hours before serving.
Nutrition Facts : Calories 259.9, Fat 14.2, SaturatedFat 1.9, Sodium 187.9, Carbohydrate 30.7, Fiber 1.6, Sugar 16.4, Protein 3
SEA SHELLS SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste, and adjust seasonings. Serve salad on bed of lettuce leaves.
- Yield: Preparation time: 10 minutes Cooking time: 8 to 10 minutes for pasta Ease of preparation: moderate
SEAFOOD SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
- Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
- Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.
SEAFOOD SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil. Add the lemon halves and garlic, then submerge a large heatproof strainer in the water. Soak the red onion in ice water while you cook the seafood. Fill a large bowl with ice water; set aside.
- Add the shrimp to the strainer in the boiling water and cook until pink, about 2 minutes; carefully remove the strainer and add the shrimp to the large bowl of ice water. Bring the water back to a boil, return the strainer to the pot, then add the scallops and simmer until cooked through, about 2 minutes; remove the strainer and add the scallops to the ice water. Repeat with the calamari, cooking until they just turn opaque, about 2 minutes. Repeat with the mussels, covering the pot; cook until the shells open, about 5 minutes. Drain the seafood from the ice water and remove the mussels from their shells; pat the seafood dry.
- Drain the red onion and pat dry. Combine the seafood, red onion, celery, fennel, olives and parsley in a large bowl. Drizzle with the lemon juice and olive oil and toss; season with salt and pepper. Let stand 30 minutes before serving (or refrigerate up to 4 hours; bring to room temperature before serving). Top with fennel fronds. Photograph by Con Poulos
SEA SHELL PASTA SALAD OR WHEELIE PASTA SALAD
This recipe was designed with children in mind, for parties, potlucks and picnics. You can add other veggies to the salad that your child/ren enjoys. This is a great side dish for a themed "Under the Sea" or pool party. Pasta shells, crunch veggies and cheese cut into star or fish shapes create a side dish loved by backyard sailors.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions.
- Drain and rinse with cold water; drain again.
- Combine pasta, carrots, cucumber and pepper.
- Add dressing and toss to coat.
- Chill for 1 to 4 hours.
- Use a small star or fish shaped cutter to cut cheese slices into small stars (or cube).
- Toss in salad before serving.
Nutrition Facts : Calories 240.9, Fat 10.5, SaturatedFat 4.7, Cholesterol 19.9, Sodium 347.5, Carbohydrate 27.9, Fiber 1.9, Sugar 3.3, Protein 9.2
SEA SHELL SALAD WITH MAYO
I picked up this recipe the other day at Safeway. It looks like it is easy to make and should be good. Something different.
Provided by Shar-on
Categories Pasta Shells
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix tog shells and shrimp.
- Mix tog next 4 ingredients and add to shell mixiture.
- Chill for at least 3 hours and then serve.
- (cooking time is the chilling time).
Nutrition Facts : Calories 414.8, Fat 5.3, SaturatedFat 0.9, Cholesterol 149.8, Sodium 266.1, Carbohydrate 64.1, Fiber 2.7, Sugar 6.8, Protein 25.9
GARDEN SHELL SALAD
Fresh basil marries the flavors of this splendid salad from Kathy Glasgow. The Marysville, California reader lightly dresses the dish, making it ideal with almost any entree.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 157 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 380mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
EASY SEAFOOD SALAD
A restaurant quality seafood salad--no pasta, just veggies and whatever seafood you choose to add. This is a basic recipe; feel free to add your own spin (shredded carrots, diced green or red peppers, red cabbage, seasonings).
Provided by Jen K
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
- Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 15.7 g, Cholesterol 162.1 mg, Fat 15.7 g, Fiber 3.4 g, Protein 20.5 g, SaturatedFat 2.5 g, Sodium 646.4 mg, Sugar 8.6 g
EASY SEASHELL KRAB SALAD
This pasta salad is so easy to make. Very little chopping, if you use prepackaged shredded cabbage coleslaw mix. Inexpensive, too! If you don't like curry powder, use paprika in place of it. :)
Provided by Parsley
Categories Pasta Shells
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook shell macaroni according to package; drain. Rinse with cold water and drain again.
- Place cooled, drained pasta in a large bowl.
- To bowl, add the onions, shredded cabbage and toss together.
- Add mayonnaise (start with the lower amount), salt, pepper, garlic powder, curry powder and/or paprika.
- Gently mix everything together.
- Chill until ready to serve.
SHRIMP AND PASTA SHELL SALAD
When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy.
Provided by Chef John
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
- Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
- Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
- Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.
Nutrition Facts : Calories 450.9 calories, Carbohydrate 33.8 g, Cholesterol 99.3 mg, Fat 28.8 g, Fiber 1.9 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 663.8 mg, Sugar 2.8 g
SEAFOOD SALAD III
Low fat and filling. I use imitation crab in this, but it also works well with lobster, real crab and shrimp. For a tangy flavor, add 1 teaspoon mustard.
Provided by Krista B
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 15.1 g, Cholesterol 29.4 mg, Fat 19.8 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 986.1 mg, Sugar 8.6 g
SEAFOOD SALAD SUPREME
This is great to splurge on for special occasions. It has earned me so many compliments! I know you will enjoy it too.
Provided by fuzziepuppy
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
- Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 25.3 g, Cholesterol 152.7 mg, Fat 30.2 g, Fiber 1.9 g, Protein 32.8 g, SaturatedFat 6.2 g, Sodium 619.4 mg, Sugar 2.4 g
SEASHELL SALAD
Steps:
- Cook pasta according to directions on package.
- While the pasta is cooking, chop onion, bell pepper, celery, tomato and ham.
- When pasta is done, drain well in colander and rinse with cold water to cool. When pasta is cool, add veggies, ham and stir in mayonnaise. Salt and pepper to taste.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SEASHELL PASTA SALAD
I frequently rely on this easy, crowd-pleasing pasta salad. With plenty of colorful veggies, it goes over big every time I serve it.-Renee Durell, Fairy Glen, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large serving bowl, combine the pasta, tomatoes, green pepper, cucumber and onion. , In a small bowl, whisk the sugar, oil, ketchup, vinegar, salt, paprika and pepper until smooth. Pour over salad and toss to coat. Cover and refrigerate until chilled.
Nutrition Facts : Calories 219 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.
SEA SHELL SHRIMP SALAD
This salad dish has a refreshing taste on a nice sunny day. My family loves it. Found this recipe on the back of the bag of shells. I added a bit more to it.
Provided by Marsha D.
Categories Pasta Shells
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook shells as it is directed on pkg.
- Rinse and drain well.
- In a large bowl combine mayonnaise,mustard,lemon juice,dill weed and salt.
- Mix well.
- Add cumcumbers,carrots, shrimp and shells.
- Mix well Cover and chill in ref.
- for 2-4hours or overnight.
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