Creamy Seafood Pasta Salad

A creamy and scrumptious pasta salad made with bell peppers, pasta shells and a delicious seafood mix.

Yields:	1 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

Ingredients

12	ounces	pasta shells	medium
1	pound	mixed seafood	(scallops, squid, shrimp, and/or firm white fish fillets) cut into 2 inch pieces
1 1/2	cup	sweet red bell peppers	sweet diced
1	cup	green bell peppers	sweet diced
3/4	cup	red onions	diced
3/4	cup	carrots	thinkly sliced
1/2	cup	scallions, spring or green onions	chopped
1	cup	yogurt, plain	2%
1/3	cup	mayonnaise	light
1/2	cup	dill weed	fresh
2	tablespoons	lemon juice
2	teaspoons	garlic	crushed
1	teaspoon	dijon mustard

Directions

1. Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in serving bowl.

2. In medium nonstick skillet sprayed with vegetable spray, sauté seafood just untill cooked, approximately 3 minutes. Set aside.

3. Add red and green peppers, onions, carrots and green onions to pasta. Add seafood.

4. Make the dressing: In small bowl combine yogurt, mayonnaise, dill, lemon juice, garlic and mustard. Pour over pasta. Toss and chill.

TIPS: firm fish filets can be used with or instead of mxed seafood. Be careful not to over cook.

Grilled fish instead of sautéed makes an excellent variation.

Make ahead: Pasta salad and dressing can be prepared early in day. Do not toss untill ready to serve.

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Member Review

Broccoli Italian Style

Great way to serve brocolli. I add a bit of lemon juice, smidge of seasame oil (tastes more like Asian brocolli than Italian). Cook/steam the brocolli in a few tablespoons of water in a pot with a tight fitting lid instead of boiling. No more than 5 minutes in my opinion or it's overdone.

Reviewed by sean

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