At work, we usually have potlucks for seasons/holidays. When we had food sign-ups for the Spring and Easter potluck, we had to consider making something that would fit in with the dietary needs of those observing Lent. Seafood pasta salad sounded perfect, so I browsed through allrecipes.com for a simple and tasty recipe.
The following recipe got 4 stars, makes 16 servings, and only has 6-8 ingredients!
Ingredients: 1 (32 oz) bag of dried small pasta shells, 4 chopped stalks of celery, 4 chopped green onions, 1/2 (16 oz) bottle French dressing, 1/2 (16 oz) bottle Thousand Island dressing, 1/2 cup mayo, 2 (6 oz) cans water packed tuna, drained and flaked, and 2 (6 oz) cans tiny shrimp, drained.
I modified this recipe by halving it and using rotelle and a bag of Trader Joe’s frozen seafood blend (Bay scallops, shrimp, and calamari rings) instead of the pasta shells and canned tuna and shrimp.
- Cook the pasta according to the package directions.
- Toss together the pasta, celery, and green onions.
- Mix in the dressings and mayo, and fold in the tuna and shrimp (or the seafood blend)
- Cover and chill the pasta in a large bowl in the fridge for at least 3 hours.
Note: If you use a frozen seafood blend, it’ll need to be cooked before mixing it with the pasta. I almost dumped in the frozen seafood into the pasta. Unlike frozen vegetables, this seafood blend is NOT cooked.