This pasta salad with seafood is a bit odd in several ways. First it's somewhat unusual in featuring shrimp, crab, and smoked salmon, then it's unusual in the oil and lemon juice dressing instead of mayonnaise, and third it features dill, which although common with fish it not common with pasta. I like using farfalle for the pasta, but rotelle, macaroni and even egg noodles will work. (Larger image.) Serves 2.
Prep Time: 30 minutes
Ingredients:
- 8 oz. farfalle or other pasta
- 6 Tbsp. olive oil; divided
- 3 Tbsp. lemon juice
- 2 oz. boiled shrimp
- 2 oz. smoked salmon; broken into chunks
- 2 oz. crab meat
- 1/2 sm. yellow bell pepper
- 6 cherry tomatoes; cut in half
- 2 Tbsp. finely chopped fresh dill
- Salt and pepper
Preparation:
1. Bring a large pot of water to a boil and add 3 tablespoons of olive oil*. Cook pasta according to package directions.
2. Drain pasta and rinse with cold water.
3. Scoop pasta into medium bowl and add all other ingredients. Chill for at least 2 hours. Note: if you can let it age overnight it's better, but don't add the tomatoes until you serve it.
4. Taste and adjust seasonings. Serve.
*Note: Adding oil to the water helps keep the pasta from sticking together.
