Ingredients
Eight ounces of pasta (penne or rotini, for example)
One cup of cooked, peeled, and deveined shrimp
One cup of crab meat
Half a cup of celery, chopped
Half a cup of cherry tomatoes
1/4 cup of red onion, chopped
Half a cup of mayonnaise
Two tablespoons of lemon juice
One tablespoon of Dijon mustard
To taste, add salt and pepper.
One tablespoon of freshly chopped dill
Serving lemon wedges
Detailed Instructions
Follow the directions on the pasta package to cook it. Drain and rinse with cold water to chill after cooking.
The cooked pasta, shrimp, crab meat, celery, cherry tomatoes, and red onion should all be combined in a large mixing basin. Gently toss to combine.
Combine the mayonnaise, lemon juice, Dijon mustard, salt, and pepper in a separate bowl and whisk until smooth.
Add the chopped dill to the pasta and shellfish combination after pouring the vinaigrette over it. Toss until everything is evenly covered.
To let the flavors combine, place the salad in the refrigerator for at least half an hour.
Serve cold, accompanied by wedges of lemon.
Success Advice
For the pasta to stay well in the salad, it should be al dente, so don’t overcook it.
For optimal flavor, use fresh seafood, although frozen or canned varieties will still work if you’re pressed for time.
You can add more lemon juice for more tang or dill for more freshness, according on your personal preference.
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